Wonderful soup. I cooked the squash with the potatoes adding them to the sauted leeks, onions and garlic. I also added two stalks of celery. I covered the mixture with 32 oz of chicken broth, as another reviewer mentioned the thinness of the final product, brought to a boil, covered and simmered for about 20 minutes. This cuts the cooking time in half (especially if you buy the peeled and cut up squash at the grocery store). I pureed with an immersion blender. I used 1/2 cup heavy cream instead of half and half. The potatoes give it the thicker texture even though I'm sure the apples provide another level of sweetness. I make a mushroom and bacon soup by Ann Burrel using a similar process. I will definitely make again!!! Maybe next time I'll add some spicy sausage!
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Wonderful soup. I cooked the squash with the potatoes adding them to the sauted leeks, onions...