For my tastes the seasonings needed some help. It was a rather sweet soup with the squash apple carrots and sweet potato. I added some chipotle and lots of salt and pepper. One thing that I found was really off was the amount of broth. 2 cups was not nearly enough.. I used 4 plus some water and it still was a very thick soup. Buy at least one paper carton of vegetable broth when you make this... if not more
This soup is fabulous! I served at a luncheon & it was a big hit! I used more spices which gave it a kick to offset sweetness. Will definitely make again. And I made 2 days ahead & it was perfect.
This is so delicious! My modifications - I used 4 cups of broth added a clove of garlic and subbed the nutmeg with cinnamon.
Awesome awesome awesome! Same as some of the most amazing squash soups I've had at the restaurant without all the cream!! I love that!! Only thing I would do differently is DOUBLE THE SPICES. Seems to have lots of flavour when it's first made but calms down the 2nd day too much. I love the spices flavour and want to keep them right through.
Love this, but curious about serving size. My husband is trying Noom and I'm pretty sure this is a tasty way to get his starchy veggies in. 140 calories per serving and 12 servings doesn't help. I'm not good at solving for X. Thanks
okay I'm one of those- I changed the recipe. But holy this was good with very very small modifications. The only thing I did different was use homemade chicken broth and curry as suggested. Others are right though, the broth isn't enough so I also added milk for creaminess. It is not only phenomenal, but EASY. 10/10
used 4 cups of broth 2 cups water pureed veggies after adding 4 cups of broth in the pot. It is impossible to puree the veggies before hand in the blender requires more liquid to do this
