Original recipe yields 4 servings
Based on a 2,000 calorie dietSee full nutrition
Excellent- i followed instructions except i roasted the squash on a baking sheet at 400 degrees for 1 hour to make the skin peel off and then let the cooked squash simmer with the chicken broth ...
We love this soup. I did put a little less garlic in it - instead of half and half, I used Greek yogurt and instead of the honey, I used agave. Also used low-sodium chicken stock and added no s...
Delicious, flavourful squash soup with the perfect amount of heat! I used 5% cream instead of half and half, put a dallop of yogurt, some parsley and a few of the roasted seeds on top. The soup ...
So delicious! This is a rich, savory, and decadent soup with a hint of sweet. This tastes like it was simmered long and low in order to develop such depth, yet it is so simple. There are layers ...
This was absolutely delicious! I subbed coconut milk for half & half so I could have a dairy-free option. It was wonderful the first night and the leftovers were even better the next day!
Loved this recipe! I didn't have half and half so I substituted coconut milk, unsweetened, and it worked great. This is very good and you can adjust the heat to your liking.
The soup that keeps on giving...Had an extra sweet potato and added it in. It was excellent. With the sweet potato added it was thick but still very good. After a couple of days added the leftov...
Excellent! We also roasted the squash first and added 1/2 cup coconut milk in place of half and half at the end and it really amped up the flavour of the squash and curry.
Love it! Used nonfat half and half and sour cream. I roasted the squash and scooped it into the chicken broth. It's a keeper!