21 comments

  1. Christy@SweetandSavoring

    First: I totally know what you mean when you said you don’t want to share pictures with flash :) It’s just not worth it!

    Second: Freakin’ gorgeous pictures!

    And last: I am so excited to make this soup- it has so many things I love, and I just got an immersion blender so I’m all prepared! :)

    October 13, 2012

    Reply

  2. jennifer
    jennifer

    Hi,
    can you tell me what 593 g serving is equivalent to in cups?

    October 13, 2012

    Reply

  3. Maria
    Maria

    À chaque fois que je te lis, je suis fortement impressionnée. Je t’aime et je t’admire beaucoup!
    Maman XXX

    October 14, 2012

    Reply

  4. Tender B.

    Whoa…amazing pictures.

    October 14, 2012

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  5. Loretta E

    Yum! I love creamy squash soups in the Fall! This looks absolutely beautiful.

    October 14, 2012

    Reply

  6. Cara

    I confess I had no idea what potage meant and that’s half the reason I continued reading – the other half being my love of all things containing butternut squash :) This is one gorgeous soup and I especially love the garnish of roasted garlic.

    October 14, 2012

    Reply

  7. Christina

    Is a potage the term used for a thick soup? In New Zealand I always associated soup with pureed pumpkin (or what you call squash) or potato or tomatoes etc, always thick and spiced. But In North America I have found soups to be more like a liquid stock with veggies like corn and beans in it. So I gather a potage therefore must be the thick, pureed sort. That’s my favorite anyway, and this looks much like the soups I grew up with! LOVE the sound of coconut cream and yogurt added at the end. Absolutely a wet-cold-Saturday-in-the-kitchen type of dish!

    October 15, 2012

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  8. Marta @ What should I eat for breakfast today

    ow, great description. It looks amazing, it sounds amazing, I need to try your recipe.

    October 16, 2012

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  9. CJune
    CJune

    I want to make this soup but am not understanding one of the steps. You say to put the squash, peppers and garlic in a large baking dish, add water and bake until the garlic is golden brown. I am just not sure how the garlic and the other vegs will turn brown if you are roasting them in water. It would seem more like they would be just boiled. Could you clarify this step for me so that I can try this soup. I bought some lovely squashes a couple of weeks ago and this would be a great way to use them.

    October 16, 2012

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  10. Emily @ Life on Food

    I haven’t made squash soup yet this year. I happen to have a whole bunch of peppers to be used though… I will have to try out this recipe. Your photos are mouthwatering with the croutons on top.

    October 16, 2012

    Reply

  11. Simone

    That is one very cute looking little flower the chef made for you guys. And it sure must mean he liked your going to him. I wouldn’t have thought pumpkin or squash was even used in Cuba. Don’t know why I thought that really but that’s just my thought. Love the soup though. Sounds delicious!

    October 18, 2012

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