Beyond delicious. Halved the squash, and roasted with a dab of butter and salt/pepper at 375 degrees for 1-1/4 hours. Threw in 1/2 red bell pepper and a large carrot since needing to use up. Didn’t de-seed the jalapeno as we wanted the soup to have some kick (davey’s personal recipe only dices the jalapeno so seeding it is likely an AR edit; probably why a number of reviewers think it lacks heat). Omitted the sugar. Added several splashes of sauvignon blanc, 1 teaspoon curry, and 1/2 teaspoon nutmeg. Will double this recipe the next time. Thanks, davey, for sharing a superb recipe.
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Beyond delicious. Halved the squash, and roasted with a dab of butter and salt/pepper at 375...