I really wish I could have tried this recipe as is, but I was making it for my boyfriend and he has gastric reflux disease so I had to doctor it significantly so that he could have it too. I made three cups of chicken broth with boullion cubes and brought it to a boil. I then added the carrots to that along with one pealed and sliced gala apple. While that was cooking, I baked the squash on 375 for 35 minutes, as was suggested by other reviewers. When it was done, I added it into the soup along with a 1/2 cup of brown sugar and blended all of it in the blender five minutes later. It turned out delicious--especially when I added dashes of cinnamon and nutmeg to mine!
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I really wish I could have tried this recipe as is, but I was making it for my boyfriend and...