This was a fabulous soup! Really hearty, and the leeks with the squash and sweet potatoes make for a really full flavor combination. These were my alterations:
I can't eat much dairy, so like I do for all cream soups I omitted the cream and it was still wonderful (and MUCH healthier.) I baked the butternut squash instead of trying to peel it, and added it later than the raw vegetables. Also, I don't like the spicy flavors of nutmeg and cloves, and didn't have any of the other spices on hand anyway. I ended up adding a little ginger and thyme and tons of black pepper. I loved that the flavors in the soup can really stand on their own without the spices and cream. This is the best squash soup I've ever made!
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This was a fabulous soup! Really hearty, and the leeks with the squash and sweet potatoes make...