This is a great recipe! I baked the squash and sweet potato at 350 for an hour. In the kettle I cooked 5 slices of bacon. I removed the bacon and browned a shallot, 2 chopped garlic cloves and a 1inch piece of chopped ginger. I added the chicken broth along with the chopped carrot and celery. After the squash and sweet potato cooled, I added them to the kettle with salt,pepper, nutmeg,cumin and red pepper. I allowed everything to simmer about 20 minutes. I used an immersion blender and added about 1/4 c half and half for added creaminess. I crumbled the bacon back into the soup and also used the dollop of sour cream recommended by others. In truth, this is so good, I think I would have been fine making the recipe as written. I enjoyed playing with it a bit, using the suggestions of others. I will definitely make it again.
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This is a great recipe! I baked the squash and sweet potato at 350 for an hour. In the kettle...