over-spiced Butternut Squash Soup - any ideas on how to fix this?
I made butternut squash soup in a chicken broth base with some Granny Smith Apple. Simple enough. Then I went crazy adding nutmeg, allspice, ginger & a touch of brown sugar - now it's too darn spicy.
Any ideas on how to kick this down a notch?
Can you dillute it? Add more stock to thin in out, and then add some sort of thickener. If you don't have any more apples and squash, try something neutral like potato.
You could try adding more squash and broth, which would leave you with lots of extra soup....
A crazy thought - add more apples & brown sugar, and use the soup to make a rice pudding or dessert risotto.
As mentioned, rich dairy will help. Cream, sour cream, creme fraiche, mascarpone.
Let us know what works. (probably on the Homecooking Board.)