About this recipe: This paleo squash soup gets its creaminess from almond milk and avocado. It gets a spicy kick from cayenne pepper. Add less cayenne if you don't like it too hot!
I should have read the reviews first.....2 T of cayenne is TOO much. I do like peppery soups so opted to go with original recipe. Now I'll have to dilute with yogurt and more stock and I think it will be good. - 25 Dec 2014 (Review from Allrecipes US | Canada)
This is the 1st time I made it so I followed the directions to the "T". Oh my stars, was it ever hot, hot, hot. I'll try it again but with only 1/3 of the spices.. When they said kick, they meant it. - 05 Jan 2017 (Review from Allrecipes US | Canada)
3stars because spices need adjusted. I liked it but even after reading others comments regarding spices and adjusting down by half on the cayenne. And cinnamon it was still too hot. I'm wondering if the original recipe meant to say teaspoonful instead of tablespoons? I'll try that next time. I did add a quarter teaspoon each cumin and turmeric because I like them. I like the added creaminess and health benefits of the avocado. I subbded coconut milk for the almond milk. I'd make it again. - 23 Oct 2016 (Review from Allrecipes US | Canada)