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I changed a few things based on my own preferences and this soup was AMAZING. I roasted halved butternut squash peel down on a cookie sheet at 350 for 25 min. with a smidge of butter rubbed on and a sprinkle of allspice, salt & cinnamon then cooled for about 1/2 hr before cubing. I used 1/2 bag of peeled baby carrots. I cooked the squash, sweetpotato, carrots, onion, and stock in a crock pot on high for 3 hrs then low for 2. I'm pretty sure you could do low for around 6 hrs and it would be perfect. Seasoning at the end was allspice, cinnamon, a tablespoon or so of brown sugar, salt & pepper. I also used coconut milk at the end and a splash of cream. To serve I topped with grated Trader Joes cheddar Gruyere cheese a drop of honey and a sprinkle of allspice to look pretty. I served it with a grilled italian bread sandwich filled with prosciutto and the cheddar Gruyere. My husband put wasabi mayo and smoked mozzarella on his sandwich and surprisingly it was a nice mix of flavors along with the soup. Thanks for the great recipe!