Reviewed: Jan. 12, 2012

For someone that doesn't usually like this type of dish, this was pretty good! The seasoning was just right to compliment the squash and sweet potato flavors and gave it that nice, Fall-ish feel. It won't be a regular at our house, but cold Fall days and Thanksgiving are definitely possibilities.

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Reviewer:

Caroline

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Cooking Level: Intermediate

Home Town: Brule, Wisconsin, USA

Living In: Red Wing, Minnesota, USA

Reviewed: Jan. 4, 2012

Delicious! The tofu is hidden! I used soft tofu and omitted the chilli. Mmm I will definitely make this again. Thanks for the great recipe :)

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3 users found this review helpful

Reviewer:

Jordan

Home Town: Edmonton, Alberta, Canada

Reviewed: Jan. 3, 2012

We love butternut squash soup, but this is one of the best I've tasted. I used 1/2 block of 14oz tofu. To reduce fat, I cooked the onion in about 1/2 cup of veggie broth instead of butter. That's all I did differently. Love getting the extra protein from the tofu, though my meat-eating brother was a bit dubious when he found out about the tofu.

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8 users found this review helpful

Reviewer:

NaniLiz

Reviewed: Nov. 20, 2011

thank you for this recipe! i made this soup successfully with some minor changes: 2 1/2 lbs cubed squash, 2 large sweet potatoes - roasted with olive oil salt and pepper. cooked onion in butter, then added chicken broth, cooked squash, brought to boil. added nutmeg, ginger, coriander, pepper. also added about 1 cup light cream. YUMMO!

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Reviewer:

Mary

Cooking Level: Intermediate

Reviewed: Nov. 18, 2011

Wonderful in a deliciously understated kind of way. I made some minor changes: I added one standard block of tofu - I don't know what a "cup" of tofu looks like, and I wasn't about to start storing unused tofu, so I just used the whole 14oz block. Maybe that is a cup; I don't know. I doubled all the spices, and used some hot sauce instead of a chili. The essential recipe was the same, and it was delicious.

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17 users found this review helpful