This is one of the very best soups I have ever made! I used olive oil instead of butter and didn't add any cream. It IS even better the second or third day. I made a huge batch the other day, freezing about 2/3 of it. It was just as good after having been frozen.
I loved this soup! I followed the recipe, substituted chicken broth for the vegetable and used a lighter cream. I enjoyed the many flavours, sweet squash and apples, bit of bite from the fresh ginger and the creamy texture! When you bake the squash for the soup it is so much better than boiling or steaming. Garnished with a little sour cream and pumpkin seeds. Great recipe Marie!
I had never cooked squash before and still don't know if I used the right kind of squash (it looked like an overgrown zuchini but much paler), it was delicious in this recipe. My husband loved it. I'm sharing this one with my sewing club friend who gave me the squash out of her garden. I should tell you that the 2nd page of instructions is missing in the printout version.