I thought this recipe was fantastic, but I too made some changes. I roasted a 3 lb squash with a peeled granny smith apple for 45 mins at 375. I sautéed 1 medium onion chopped, 1 peeled chopped carrot, and 1 Yukon gold potato, 2 cloves of minced garlic in the 4T butter. I used 4 c low sodium chicken broth, added the the chopped up roasted squash and apple, added 1/2 t marjoram, 1/4 t cayenne pepper, 1/4 t rubbed sage, and pepper. Simmer for 10 mins. Added salt to taste. Puréed in the blender w/ only 4 oz of cream cheese. Was delicious, but I wanted a bit more bite so I added 1 T of apple cider vinegar. Truly spectacular. It is a thick soup, but I like it that way!
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I thought this recipe was fantastic, but I too made some changes. I roasted a 3 lb squash...