The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 25, 2009
Delicious! I didn't have chicken bouillon or evaporated milk so I used two cups of 2% milk and added 1/2 tablespoon of fresh ginger with the spices- I used extra curry powder and cayenne pepper for some heat. I added the mash from two acorn squash (I think it came out to more than 3 cups). My husband said, "Put that one in your recipe box!" I did.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 1, 2009
This soup was an excellent and hearty winter dish! A great way to use all those squash from the summer garden; my daughter loved it so much she asked if I could send it in her school lunch! We'll be making it again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 30, 2008
OK - I have to admit, I rolled my eyes at all the hoopla - but boy was I wrong. Absolutely amazing! I didn't add the bacon but I think it would go very, very well with the soup. I only had 1/2 the evap milk I needed so I sub heavy cream and skim. A bit rich with that, but OMG, not looking for another squash recipe. This is the one. I caught my husband sneaking in to the kitchen late last night....
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Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 17, 2008
A great soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 22, 2008
OMG! I made a double recipe of this tonight and WOW! I pretty much followed the recipe except that I used another reviewer's suggestion and used the fat free half and half instead of evap. milk. I also completely forgot the bullion, added another dash of cayenne pepper and added a couple more dashes of curry. The soup was DELICIOUS (a little heat but not too much .. remember I did add more curry/cayenne). A definite keeper and totally worth the work!
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Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 21, 2008
Just added some nutmeg to my taste
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 14, 2008
This soup was excellent, although I didn't use the dill or curry because I simply don't like either. It turned out perfect~!
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Cookeville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 10, 2008
Delicious, perfect for autumn weather. I upped the curry powder, and didn't have any onions but substituted 1/2 pkg onion soup mix, and I think I'm glad for the extra but of flavor. Also, I had two large sqaush I needed to use, which made probably 4-5 cups, and I needed 2 cans of chicken broth.
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Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA
Living In: Pasco, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 9, 2008
This recipe is amazing! I followed it to the "T" with two exceptions: I didn't garnish it with bacon and I used a bit more flour to get a thicker consistency. I've never been able to cook a good soup from scratch. This recipe changed that!!! My husband loved it as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 3, 2008
This is a great recipe and I would give it 5 stars without alteration. I cooked a fresh acorn squash by cutting it in half, taking out the seeds, and putting both halfs cut side down on a cookie sheet and baking at 350 for about 35 minutes depending on the size of the squash. Acorn squash is hard to overcook. We love extra flavors, so I used 1/2 teaspoon each of curry powder, ginger powder, cumin, and paprika. I didn't use bacon and don't think it's necessary. I got major compliments from two guys who love to eat!
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Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 3, 2008
Absolutely delicious in a delicate way!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 28, 2008
Mmmm! Didn't have any curry, so added just a dash of Garam Masala. I cooked the Acorn Squash the day before by putting them in the crockpot washed and whole for 4 hours on low. Worked great. I'm anxious to try this one again with the curry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 22, 2008
Very tasty! I added garlic and red bell pepper when sauteing onions. Didn't use flour. Used milk/cream combo instead of evaporated milk. Hubby loved it, kids loved it, a real hit. Will definitely make this again.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Lucas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 18, 2008
this is really amazing :) i made a variation using this and the "creamy squash soup" recipe as start points. i started by sautéing onions and garlic, curry powder and the cayenne in a little of the bacon drippings, leaving out the celery. then adding this to the cooked squash, milk and 2 cups roasted vegetable stock -process all in blender. then heat thru and add the dill, seasoned salt, touch of nutmeg, and additional curry to taste. i also added some cream cheese while heating it through. serve with a crumble of bacon and even a dollop of low fat sour cream if you like. so, so good! p.s. this is the first squash soup i've made.
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Cooking Level: Expert

Home Town: Naperville, Illinois, USA
Living In: Carbondale, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 12, 2008
added 8 oz cream cheese. omitted flour. Scrumptious.
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 11, 2008
We loved this recipe. If you want to make it super easy, use a handheld immersion blender to puree it. It's delicious. We had it with and without the bacon, and I actually think it's better without. My husband, of course, loved the bacon. This would be a perfect first course for Thanksgiving. We will make this again and again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 11, 2008
SO YUMMY!!! Added the cream cheese (just a little and topped with some parm/swiss and skipped the bacon. WOW! Elijah, my 3 year old loved it too! "Thank you for the yummy dinner momma!" He said.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 30, 2008
Great way to begin Fall! This is a terrific recipe. Instead of bacon, I garnished with toasted pine nuts and a bit of crumbled bleu cheese. We practically licked our bowls. Yum!
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Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA
Living In: Traverse City, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 14, 2008
Oh WOW!!!! This was possibly some of the best soup I've had! My friend made some and gave me a bowl to taste. I pulled up the recipe and bought the ingredients to make more then next day! I forgot the bacon for the garnish, it was still delicious without the bacon.
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Cooking Level: Intermediate

Home Town: Long Beach, New York, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 7, 2008
Very easy and very flavorful. Curry adds just a slight heat to the soup. Non-curry fans should not be scared away.
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