Original recipe yields 8 servings
Based on a 2,000 calorie dietSee full nutrition
I oven roasted the squash, sweet potatoes, carrots, onions and garlic prior to adding it to the broth.
I've prepared many recipes from Allrecipes, but I've never felt the need to comment until now. This was a really good soup! I made it as written with the exception of the celery (we didn't have ...
I just made this recipe and wanted to say it was very good. I like a bit of spice so I added red chili flakes and a bit of fresh ginger and curry powder. Also I substituted the butter with olive...
This was amazing. I admit that I had doubts but this was super creamy (without the cream) and super sweet. I roasted the squash and sweet potatoes and steamed the carrots (I should have roasted ...
Amazing, I skipped the blender and left it chunky. So delicious and satisfying. Taste the natural sweetness of the veggies. I even ate it at room temp. Delicious.
The best soup ever! So naturally creamy - and with just the right amount savory balanced with sweetness. I will make it again and again. Can't wait to serve for Thanksgiving!
delicious base but I added some cream cheese, cinnamon, and a touch of agave nectar