First, I sauteed a peeled, chopped Fuji apple and 1 stalk chopped green onion in 1 TB butter for 10 minutes. Then, I added a 1.4 lb butternut squash and 1/2 a chopped large sweet potato, an inch of chopped, peeled ginger, and 1 and 1/2 cloves chopped garlic and filled the pot up mostly with water to cover the vegetables (maybe about a 1/2 inch higher than the veggies), and about 1/4 cup of organic chicken stock. I let this simmer for 30 minutes, and then added 1/4 tsp of cinnamon (as per other reviewers' suggestions) and a pinch of nutmeg. Then, I pureed it in the blender. It was so creamy and delicious (and sweet from the Fuji apple) that I didn't need to add cream or yogurt. I seasoned it with salt and pepper. Absolutely divine!
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First, I sauteed a peeled, chopped Fuji apple and 1 stalk chopped green onion in...