Curried Squash & Mushroom Soup

Page 15

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

This produced a smooth sweetish soup with nice slices of mushrooms floating in it. I used baby Portabella mushrooms and they stood up well to the nice balanced mixture of spices. I followed the dollop of yogurt option using Greek yogurt and it counterbalanced the sweetness nicely. I did not get as velvety smooth a squash soup base but I had one large, not 2 small squashes and I probably should have baked it a little longer. I also did not get all the seed threads out, and that might have contributed to the graininess, or maybe I should have used the immersion blender longer. Overall, it was a very unusual and delicious soup.

(edited 27th February 2011) (0) comment (2) useful  

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