This soup was a very tasty departure from the kinds of flavors I normally gravitate toward. I used pre-cut, cubed butternut squash, available in the refrigerated part of the produce section. I tossed that with olive oil, salt and pepper, and several cloves of minced garlic, then roasted it in the oven for 35 minutes. While the butternut squash baked, I sauteed the onion and a couple cloves of garlic in olive oil, then added the chopped carrots to saute for another 4-5 minutes. I then combined ALL of the ingredients in a slow cooker, and cooked on a low heat for 5-6 hours, then pureed in my blender. (I should also mention that I used vegetable broth instead of plain water.) The depth of flavor was so fantastic that I didn't add the cream for fear of ruining what was already pretty perfect on its own.
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This soup was a very tasty departure from the kinds of flavors I normally gravitate toward. I...