I cant give this recipe a true rating because I made a few changes of my own. I roasted sweet potato (not yam), carrot, acorn squash, onion and garlic in the oven for about an hour. I added this to a pot and heated over low heat with chicken stock for about 20 minutes. I dont have one of those hand blenders (I really should invest in one of those) so I transfered soup into my blender and gave it a 15 second puree, poured it back into the pot and seasoned with grated ginger, red pepper flakes, pepper, dried dill weed and curry powder then let it simmer for another 20 minutes. Poured in some half and half until I got the creamy consistency I desired. Heated for another minute or two. I will definitely be making this again. YUM!
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I cant give this recipe a true rating because I made a few changes of my own. I roasted sweet...