Reviewed: Nov. 27, 2010

I love squash soup, but for some reason, I could not enjoy this one. I used only one cup of yogurt because two seemed like a lot but it still was a little too "yogurty" for my tastes- that sort of sour taste that yogurt has really affects the dish. Also, I used a squash puree I'd made previously for something else so I thought I wouldn't have to puree the soup later but the chunks of apple don't really work- definitely follow the directions and puree the soup! Last thing, I thought the sunflower seeds didn't work with the other flavors, and I wished I had used pecans or something else instead. BUT, my guests loved it, so I won't be rating this too poorly- maybe there's just something wrong with me!

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Reviewer:

evenstareleni

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Reviewed: Aug. 2, 2010

Delicious! Next time, I will use a little less broth, the taste of the broth overpowered the soup just a little bit. I also recommend a little nutmeg, and more apple. Soooo tasty ... the tanginess of the yogurt makes it perfect.

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Reviewer:

BrassKnuckles

Reviewed: Feb. 16, 2010

I improvised a half batch of this soup using 900ml chicken broth, about 4 cups of butternut squash, 2 medium empire apples (all I had), and only 1/2 tsp. of curry powder. I didn't add the yogurt until I served the soup and I used a big fat dollop of greek yogurt.....soooooooo tasty, and very low-fat and nutritious!

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Reviewer:

Melissa H

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Cooking Level: Expert

Living In: St. Thomas, Ontario, Canada

Reviewed: Dec. 12, 2009

This is a wonderful tasting, fragrant, warming and nutritious soup. Thank you for the recipe. I will definitely be making it on a regular basis. Greenstar

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Reviewer:

Greenstar

Living In: Miramichi, New Brunswick, Canada

Reviewed: Nov. 16, 2009

Absolutely excellent! I made this tonight for my family and it was a hit. We had soup and BLTs-- a perfect combination.

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Reviewer:

kissabug

Reviewed: Nov. 16, 2009

Yikes all that chopping...this was a ton of prep work for something decent tasting. I followed the recipe verbatim and wasn't happy with the end results. I was excited before making it because the ingredients looked awesome... oh well :(

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Reviewer:

eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

Reviewed: Oct. 23, 2009

Really good! I had some leftover squash and this worked great as a half batch. I couldn't get the kids to eat it though. I'll still make it again!

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Reviewer:

Julie

Reviewed: Oct. 22, 2009

I made and took this to an autumn recipe exchange, and it was well -loved! It took much longer to prepare than mentioned - but I might be a slow cutter. Otherwise it was great just as it's written.

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Reviewer:

meg

Reviewed: Oct. 21, 2009

I made this 10/18/09...I omitted the cinnamon, and added 6 finely chopped fresh bay leaves. I also only added 1 1/2 cups of yogurt vs. the 2/cups the recipe called out for. The bay leaves definately added more flavor. The soup was very rich and creamy. I would make again!

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Reviewer:

ritakay8

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: Oct. 19, 2009

very good!!! added a heaping tablespoon of brown sugar after taste testing to round out flavor..excellent fall soup! definitely on my list of winter soups, then again it would make an excellent chilled soup:)will definitely repeat this recipe.

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