Butternut Squash-Sweet Potato Ginger Bisque Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Feb. 18, 2008
Delicious!!! 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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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Dec. 4, 2007
I agree with the other reviews, this is real good but something was missing. I was trying to do a vegan thing so I left out the yogurt and added curry. It was great! I also added a touch on cinnamon but don’t think it is necessary after the curry. I also froze single servings and they heated up nicely.
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Cooking Level: Beginning

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Reviewed: Nov. 28, 2007
tast, but a little too thick. I think thinning it with some chicken broth might taste nice--will try that next time. 11/2007
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Reviewed: Nov. 4, 2007
This soup is delicious. I used vegetable stock instead of water, and I did not add yogurt as suggested in the recipe (just pureed the veges once cooked). It was fantastic. My husband also loved it and he doesn't even like sweet potatoes. I highly recommend this one,very easy to make and very tasty in the chilly weather!
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Reviewed: Oct. 31, 2007
I followed the recipe exactly and i thought it was horrible. I may just not be a fan of the dish, but my fiance hated it too.
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