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!
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)
I made this and it was delish...great for a cold winter night or to warm you up at lunch. - 29 Jan 2014 (Review from Allrecipes US | Canada)