Just finished my soup and am giving it 5 stars with my changes...if I had made it as written I would have given it four. I used 2 Tb butter and softened the mir poix (2 celery, 2 carrots, small sweet onion about 1/4 c., 1 diced apple, and 1 clove of garlic minced) I roasted my butternut, cut in half along with one white sweet potato (not yam), at 400 degrees for 1 hour, peeled the skins and cubed them and added to the veggies. I added 32 oz of chicken stock, I seasoned with one bay leaf, cumin, parsely, cinammon and nutmeg and a pinch of cayenne pepper, and salt and pepper to taste. Bring to a boil and then simmered for about 40 minutes. After blending the soup I added about 1/2 c. of heavy cream. Served with a dollop of sour cream, this was delightful!
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Just finished my soup and am giving it 5 stars with my changes...if I had made it as written I...