Have you done this before? No
Tools for the recipe: Baking sheet, simmering pot, food processor
Ingredient substitute:10 oz butternut squash instead of the full amount, 1 ½ cup of chicken broth and 1 ½ cup of water, cut all spices in half
Experience doing the recipe: There was something about the apple and veggie mix that made my family bail out of this. As a result, I decided to cut the recipe down to make it a smaller portion. My butternut squash was pre-cut, pre-washed to save time. Since there were only 10oz, I baked my ingredients for only 12 min. to be honest, I did not cut back on the olive oil because my veggies need to be disguised in fat. So my apple and butternut squash were really golden and roasted. My onion was almost pureed when I put it in the oil, I hate finding sliced onions in my soup. I also used less chicken stock and water but still let the entire soup simmer for 10min. instead of a hand blender I transferred everything to my food processor. The taste of this soup was amazing. I loved it. It was creamy, flavourful, filling, and above all very well-seasoned. The apple and onion are definitively undercover in this soup and did not overpower the butternut squash. The portion reduction was enough for me to have 2 servings of about 1 cup each.
Would you try doing the recipe again? I am not sure, as I was the only one willing to eat it. But taste wise is it a really good option to have a light and fulfilling meal.