Super easy to make, cheap and delicious. There wasn't enough liquid, so added a can of tomato juice (12-oz for a double batch) and extra sugar (to taste) to balance out the acidity. I found it necessary to follow the recommendation for additional extra garam masala, though it probably depends on what brand you're using. I will make this again soon, but will boil or pressure cook the potatoes separately. While this adds some steps (and another pot to clean), it will allow me to cut down on the amount of oil I use.

Reviewed On: Jun. 16, 2010

This is an excellent recipe. I had garam masala on hand (most of the spices are already contained in the spice mix), so I used that. I followed the recommendation of the additional liquid. Next time, I will use more butternut squash (and, perhaps, puree the soup with a hand blender). The consistency needs tweaking-I've been been pleased with mixing in cooked rice (once brown rice, once basmati). I made a double batch and froze some servings. I am not sure how it will fare with reheating, but I imagine it would be fine. UPDATE: The verdict is in: great for freezing.

Reviewed On: Jun. 10, 2010

Dried chipotles were an ingredient in another recipe I was making. I was unable to find them and bought a small can of chipotles in adobo instead. I found this recipe while looking for ways to polish of the aforementioned can. Had I found the dried variety in the first place, I probably would never have made this recipe. I am glad I did find it, because the flavors are complex and tasty! I diced one of the chipotles in adobo and left it in. There was a little too much liquid for my preference, so I will add more peas or cut the amount of liquid next time. I also used chicken broth instead of water (and left out the boullion cube). While the color of the soup will probably keep it out of any food blogs, it could be dresssed up with a sour cream/yogurt garnish for guests. I will definitely make this again!

Reviewed On: Feb. 23, 2009