Reviewed: Apr. 7, 2012

I have made this several times. Sooooo good. I kick it up a bit more with crushed red pepper but it is delish!

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dixiechickbs

Cooking Level: Expert

Living In: Dayton, Ohio, USA

Reviewed: Mar. 14, 2012

I prefer straight up butternut squash soup over this but it wasn't bad. Even though I added at least an extra cup of squash, the parsnips muted it, not just in color, but in flavor too. It was quite bland and really needed the optional salt and I also added about 1/2 teaspoon curry powder to give it a flavor boost. I used my immersion blender to puree it. The recipe really should include this step. However, if you are looking for a way to use up parsnips for some reason - this would work!

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Valerie's Kitchen

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Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

Reviewed: Mar. 6, 2012

This was just okay for us. I even added a little more cayenne but it was very bland. I followed other reviewers suggestions and pureed the soup an added a little cream. Still didn''t do it for us. Sorry. Thanks for posting

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Mar. 3, 2012

I loved this soup. I smashed my veggies to make it a little more creamry. When pumpkin eggnog is out next fall I'm going to add that for 1/2 of the chicken stock.

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asapdarlin

Reviewed: Feb. 27, 2012

Delicious. Followed recipe exactly and everyone loved it.

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Bawbwa

Reviewed: Feb. 12, 2012

a wonderful recipe for our first soup. Delicious.

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MatternFamily

Reviewed: Feb. 7, 2012

LOVE IT! Great winter soup! I did a pinch of cayenne and a pinch of sweet curry. Will make this again!

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OrvaS

Reviewed: Feb. 5, 2012

I've made this soup twice, and personally enjoyed it both times. Very satisfying and comforting for the cold weather season. First time, subbed veg stock (low sodium, boxed) used half the turnip, and added the equivalent amount of carrots, and added a little heavy cream . Everyone who tried it loved it. The second time I followed the recipe more closely as written, with the exception of adding some carrots and using sour cream as one reviewer suggested. This second try didn't get the rave reviews: some thought the turnip was overpowering the other flavors. I will try again with the veg stock to see if that offsets the stronger turnip flavor. That said, I personally love the turnip flavor, but I think the veg stock might be better. I'll update my review at that time.

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ELLEES920

Reviewed: Jan. 10, 2012

This soup is absolutely delicious!!! Made it without celery, added a little curry powder as per a previous comment, and pureed it with some light sour cream! SO GOOD!!!! I will definitly make this again

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megzmc

Reviewed: Dec. 23, 2011

Delicious! Perfect for solstice soup this year. I was out of butter, only used olive oil, and it was just fine. Also added about 1/4 cup heavy cream. I especially like the coriander.

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