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This is the first soup I've ever made "from scratch." The hubby loved it and insisted that I make more so there are leftovers next time.
This is a wonderful, creamy and tasty soup! I've made it twice now. First time according to recipe. Second time I made some changes. I roasted the acorn squash ahead of time and scooped it out of it's shell...it was too difficult for me to peel it raw. The roasting also brings out a sweeter flavor in the squash. I added another carrot, cut the apple juice down to 1C and added 1/2 cup more of chicken broth. The changes produced a slightly less sweet but, IMO, a deeper flavor to the soup overall.
Loved this soup! Just the right amount of sweetness and nice smooth texture. So glad I made this for my payback recipe in Recipe Dare! Thanks Rita! I used butternut squash with a dollop of sour cream.
Amazing the second day! Cutting the acorn squash was very hard but worth it for the day after flavour. I just used water for the liquid BTW, a local organic acorn squash from our weekly CSA basket, local organic baby carrots,I used only avocado oil in place of butter and olive oil to suit our diet and be healthier (olive oil shouldn't be heated), I used a local organic mackintosh apple, local organic onion, fine grey sea salt, to taste, organic sugar but would like to try with maple syrup Another day! I used lebneh (Middle Eastern cheese, like thick yogurt) mixed with water in replacement of the cream (do not keep milk on hand). Served both warm garnished with Organic crushed allspice in place of nutmeg to avoid intoxicants. I also tried it slighty warm to cool and to me it was even more delicious that way! I will make this again a day in advance the same way except maybe cook the squash first and serve cool with yogurt and allspice garnished.
Excellent fall soup. I served it hot with a dollop of sour cream for a Harvest dinner. The apple really adds something special to the flavor. This goes into the "Definitely make again" category.
Excellent soup. Delicious. I cooked my acorn squash (whole) in the oven on a previous day. I used half n half instead of heavy cream. I served this with turkey kielbasa sandwiches. It was a perfect complement. Thank you very much!
Tremendous Fall soup. My wife and I absolutely could not get over the flavor. Great recipe.
This is outstanding! The only additions/ changes I made was adding a dash of ground ginger, 1/2 t brown sugar, nutmeg in the soup not as garnich and chicken broth. I also added a splash of brandy at serving. I would highly recommend the brandy. It seemed to cut down on the natural sweetness of the soup. A real winner here. Thanks Rita! We loved it!
Very velvety soup. I made it with 2 small fuji apples, evaporated milk, and my favorite Martinelli's apple juice. It went well with Cheese and Onion Bread Pudding (Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding) for a veggie dinner.
This was Soooooooo Good! Even my 10 month old LOVED IT! The SMELL is AMAZING! Once you are prepped, it goes rather quick and simple. Instead of using Vegetarian or Chicken Broth I used beef broth from another nights roast. I loved it!! LOVE IT LOVE IT LOVE IT!