Acorn squash soup with spicy yogurt topping from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

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Notes about this recipe

  • Laura on December 11, 2013

    Pg. 111. This made a beautiful, bright orange soup made with kabocha squash. That was the only change I made to the recipe. I liked it, but I didn't love it. The spicy yogurt definitely made it better. I felt that the oatmeal made the soup too thick and I would simply eliminate that the next time -- of course, that would also eliminate the 'ancient grain' aspect of the recipe. I just think it would have both a better texture and taste without the oatmeal. I thought the amount of heat provided by the pepper flakes and cayenne was just right.

  • cespitler on November 02, 2012

    I have learned that I am a fan of soups that have a final dollop or topping. This one did not disappoint. The soup came together quickly and had good flavor though next time I'll consider adding a little more garlic and letting the onions brown just a bit to push it a little further. I liked the level of heat from the pepper flakes and then the cayenne, but I can imagine that others might through a hot pepper into the mix with good results. I did use the fat free greek yogurt and didn't feel like I was missing out.

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