I gave this 5 stars for both the basic recipe and the reviewers suggestions. I used all the ingredients EXCEPT the potatoes and butter (don't need the starch and fat; just the flavor). I used a slow cooker to soften the squash (LOW setting for 5 hours, then removed and cooled before removing seeds). I turned up the slow cooker to HIGH and added onion, carrot, celery, low sodium chicken stock, 1 clove of garlic and 1/8 tsp. of curry (skipped the sauté step altogether), and boiled the stock for 3 hours. I returned the squash to the slow cooker and pureed the entire mixture for about 2 minutes. Tasted great despite the absence of potato and butter.
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I gave this 5 stars for both the basic recipe and the reviewers suggestions. I used all the...