I made this soup and it was FANTASTIC! I read the other reviewers and got some good ideas...I baked the squash at 375 for 1 hr and I took the strings off the celery and used all the veggies in the recipe and added minced garlic from a jar to equal 1 clove. after cooking the vegetables in the broth I mashed them up with a potato masher (because one reviewer complained about splattering when she used her immersion blender). I scooped the seeds out, discarded, and then scooped the squash out of the shell (no peeling, yea!)into the veggies in the pan and used the immersion blender to perfectly puree the whole thing. I added 1/2t cinnamon and same amount of fresh ground nutmeg, a pinch of curry powder, a pinch of sage, a little red pepper flakes (and for good measure, a pinch of cayenne). also about 1/2 t each of salt and black pepper (from a can--lazy?). The spices were undetectable, individually, but the blend was AMAZING! Since my husband doesn't eat squash OF ANY KIND, I divided this into storage containers and used the soup for more than a week and ate the whole thing MYSELF!! I put it out in my overflow fridge in the garage. I'm getting ready to make this again today. I hope I don't burn-out on it, but if I do, I'll freeze it in individual servings for later. P.S. I tried a little sour cream and it was good, but just as good without...also great soup cold or hot!!...makes WAY more than 4 servings!!!
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I made this soup and it was FANTASTIC! I read the other reviewers and got some good ideas...I...