The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 20, 2009
Keep this in mind, I don't even LIKE acorn squash, ok? lol I've tried maybe a bite or 2 only, BUT...THIS SOUP IS GOURMET & could be found in a VERY fine dining establishment! I did not use the curry (none at my disposal), and I used half-n-half as opposed to the evaporated milk. Then too, to give the soup more texture, I only lightly whisked the soup before serving. The added bacon on top as a garnish served for some additional texture & appealed to the eye with the different coloration :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 13, 2009
This was good. It tastes a lot sweeter than I thought it would, which was a nice surprise. Looks really pretty too, nice creamy yellow color.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 4, 2009
Pretty good soup. The biggest change I made was after making the soup as listed I thought it was a little thin for a main dish soup. We like thicker soups. I added some sweet corn that I had frozen this summer. That did the trick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 3, 2009
The flavor is great - it's all about getting the texture right. I don't have luck with immersion blenders and I don't want to mess with transferring hot liquid. so.... I purred the onion, celery then cooked and added other ingredients as directed. then added purred acorn squash. I roasted two acorn squash and it yielded about 5 cups of squash. I used low fat evaporated milk and low fat/sodium chicken broth. I didn't have bacon and felt that it was a little too sweet for me - so put a dollop of low fat sour cream on top. looked really pretty and helped mellow out the sweetness of the acorn squash just a tad.
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 27, 2009
This was sooo good! I was apprehensive of the dill and curry combination, but it turned out fantastic! The ceyenne pepper added a necessary extra dimension to the soup, giving it a nice subtle heat. Very very good! I peeled, seeded and chopped a butternut squash (instead of the acorn squash) and added the uncooked pieces in with the chix stock and simmered it for 18 mins before blending it with an immersion blender. Turned out fabulous. I really appreciated the thicker cream texture too. Thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA
Living In: Crofton, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 26, 2009
Holy soup, this is good! Totally restaurant quality. Like a acorn squash bisque. The dill with the curry and the onions...and the creaminess! Incredible. Oh, and I used a stick blender and pureed it right in the pot. Super easy.
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Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 24, 2009
This is a good soup. Next time I may use a little less chicken broth and sub plain water; I thought the chicken flavor overpowered a little. I didn't have onion or celery, but thought it was good without.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 24, 2009
Excellent!!! I made a few adjustments: smoked paprika sprinkled onto the squash as it baked, hot-pepper sauce instead of cayenned powder, ham base instead of bacon. Absolutely delicious!! The family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 19, 2009
Perfect!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 15, 2009
My soup does not have a very good flavor. It tastes kind of pasty. Maybe I didn't cook my squash long enough? Granted, I put in more celery than the recipe called for (enough so that my soup is a pale green now rather than yellow), but I don't think celery would give it the pastiness.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 15, 2009
really good the whole family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 12, 2009
I started with the bacon in a cast-iron pan and added garlic to the onion/celery part. We did both acorn and butternut squash on the Big Green Egg....so this soup was untouchable!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 11, 2009
Quick and delicious, would be great as an appetizer soup before a Thanksgiving meal!
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Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 6, 2009
This is fantastic. Made mine vegetarian by using veggie broth, veggie bouillon and topped with crumbled veggie bacon. Will be making again soon!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 1, 2009
Just one word: yummy! Wait just two words: easy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 28, 2009
I really enjoyed this recipe, along with my husband and 3 year old son! I made it without changing anything. What an interesting combination of spices, but they truly worked well together. It's going in my recipe box to make again. Especially later this fall. Nice to have an alternate way to use acorn squash rather than just baking it! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 28, 2009
This was a great take on something curryish. Definetly needs a side of rice.
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Cooking Level: Expert

Home Town: Ponca City, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 27, 2009
A very easy soup to make and what a flavor! We did not have curry or cayenne pepper so we just added several dashes of tabasco sauce....taked great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 23, 2009
This recipe is AWSOME. I'd never had acorn squash before and bought some and searched for a recipe because it was on sale. I left out the bacon, which leaves an incredibly healthy and very tasty soup. LOVE IT! Made it one day, and ate it all within 24 hrs, then made it again and doubled the recipe the next.
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Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 18, 2009
Wow!! Great soup. I knew I would love it but when my husband who hates squash loved it I knew it was a keeper. The only change I made was to use light cream in place of the evaporated milk, a personal preference. Thanks so much, I will make this again and often.
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