Outstanding basic recipe, with full credit to Maplebird for the original inspiration! Like many others, I took some liberties according to my (and my wife's) taste - and tendency to want to change things 'just cause.' I vertically halved a fairly large squash and microwaved it (high) about 15 min in a half-inch of water - it was easy to scoop out the flesh with a grapefruit spoon. I cubed one Idaho potato and one sweet potato, and parboiled them briefly before adding them to the skillet (olive oil) with the sautéing onion - to which I had added two cloves minced garlic. I omitted the carrot due simply to taste, and added a minced fresh jalapeño (seeded) pepper to the onion/garlic/potatoes mixture. I transferred the sautéed mix and squash to a soup pot, along with about four cups of hot vegetable broth (I'm vegetarian). Brought to a boil with salt, some white pepper, and a shake of red pepper flakes. (Add water/broth as needed to desired consistency.) After about 45 minutes on medium low heat, uncovered, I added half a cup of half-and-half, reduced heat to very low for five minutes, and did not puree. And the required dollop of SC - sour cream - in the bowl...Loved it!
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Outstanding basic recipe, with full credit to Maplebird for the original inspiration! Like...