This was fantastic! I have never made soup from squash before, and I'm so glad I tried it! And even though I hate it when people do this, due to the high amount of reviews that included slight changes, I altered it some myself. First, I baked the squash at 400 degrees for 1 hour. I also put a whole head of garlic with the top trimmed about 1/4 of an inch on the same pan with the squash, drizzled it with olive oil, and roasted it for about 20 minutes. I used vegetable broth in place of chicken broth so my vegetarian sister could eat it, and I used a whole medium sized onion. I didn't think that it would be necessary to brown the vegetables beforehand, so I just let everything simmer together. Lastly, I roasted a jalapeno on the stovetop, removed half the seeds, minced it and added it to the soup in the last 20 or so minutes of cooking time. This soup was sooo good. The roasted garlic added a slight extra sweetness, and the jalapeno was just enough to give it a slight heat, not overwhelming. I sprinkled my bowl with a little parmesan cheese, and it was the perfect cold-night meal. Thank you!
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This was fantastic! I have never made soup from squash before, and I'm so glad I tried it! And...