Butternut squash, sweet potato, carrot and a full bulb of garlic are roasted, then added to a vegetable and apple stock to make this deliciously thick, vegetarian soup. Use an immersion blender to make it thick and creamy without the need for cream! It's also nice with curry powder instead of cayenne if you fancy more of a kick!
OK but not the best I have had. I think bacon is missing to offset the sweetness of the apple and cider or maybe I should have used a different cider and make sure it boils readily as opposed to reduce the heat as soon as some bubbles had appeared. Also very rich in consistency so it makes me wonder whether I should have simmered it with the lid closed but Chris liked the consistency. Maybe could do with more salt than the recipe indicates even though I usually do not use much salt. I would do it again though perhaps with a few tweaks. - 04 Nov 2017
FANTASTIC! Best squash soup I've ever had, and love that there's no fattening cream involved. So smooth and hearty. Hmmmm. Made it without apple juice. I thought it might mask the sweet squah and yam flavors. Didn't miss it. Perfect on a blustery Fall night. - 28 Nov 2014 (Review from Allrecipes US | Canada)
Very good! I used a tabletop blender for the vegetables rather than an immersion, so it came out much smoother than what you see in the picture. The cayenne is a tad overpowering--I recommend using 1/4 tsp instead of 1/2. - 22 Sep 2016 (Review from Allrecipes US | Canada)