I loved loved loved this recipe! It's been rainy and cool where I live for the past week, and I have a lovely cold, so I was searching for a hearty soup for comfort. I'm also slowly trying to get ready for the all-feared bikini season, so I made a few tweaks to make this recipe a bit easier on the waistline.
I sauteed 1 bunch chopped green onion (personal taste), 1/2 tsp celery salt (didn't have celery), 3 tbsp chopped fresh dill (prefer fresh herbs), and added one whole chopped jalapeno (no seeds) for a kick in 2 tbsp EVOO instead of butter. I omitted the bouillon (to save on sodium), used fat free half and half instead of ev. milk (still 12 oz), and low-sodium, fat free chicken broth. I added quite a bit of cayenne (maybe 1/2 tbsp) and an extra 1/2 tsp of curry powder because we love spice. I ended up using 2 large(ish) acorn squash (weighed in around 2lbs at the store) since the spicy needed a bit more sweet for balance. I tossed in an 1/8c shredded cheddar at the request of my husband (omit that if being calories/fat conscious) and topped with crumbled turkey bacon after it was in the bowls (again for the husband). I blended everything (after it boiled) in my Ninja blender, and it came out perfectly silky smooth. I used the microwave method I found in another review here to prepare the squash, and it worked perfectly. I even roasted the seeds with a little salt in the oven for a snack later that night. Awesome recipe! Try my tweaks if you want some kick and less fat :)
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I loved loved loved this recipe! It's been rainy and cool where I live for the past week, and...