Reviewed: Oct. 12, 2011

Tastes great, especially once you add the bacon, and it's not overly complicated to make. Mine turned out a bit grainy—might want to run it through a chinoise

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Reviewer:

LisaG23

Reviewed: Oct. 5, 2011

Been making this recipe every fall and winter since I discovered it 3 years ago! Our house LOVES it as an alternative to the usual sweet nutmeg/cinnamon/maple flavors of squash soups this time of year. So far I have used butternut and acorn squashes, and plan to try it with pumpkin and spaghetti squash this week (will let you know!). To mix up the flavor, I often add dill, cayenne, and/or ginger. You just cant go wrong....serve with a side salad and some delicious crusty bread! YUM!

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daysie48

Reviewed: Sep. 16, 2011

Added a couple of dashes of cayenne pepper for a little kick and left out the bacon. Delicious!

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MNcook

Reviewed: Feb. 11, 2011

I really enjoyed this soup. It was simple to prepare (I used leftover boiled squash cubes and boullion) and vey tasty. I found that the flavor/texture was even better the second day. Definitely a keeper, and one to share.

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ebroo89

Reviewed: Jan. 14, 2011

I made this as stated and wasn't too thrilled with the finished product. I may have just been personal preference. I'm not a fan of indian food, but if you are you might love this soup. I added 1/2 grated parmesan and 1 cup vegetable juice. I found it to be edible then. I commited to eating it though and by my 3rd serving it really had grown on me.

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Alie

Reviewed: Jan. 13, 2011

it was ok, i added a little too much spice but i had to add a little extra broth because for me it was too squash-y if i didn't

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jadahh

Reviewed: Jan. 11, 2011

Very good. I liked this alot. Giving it 4 stars because my family ate it but weren't crazy about it.

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Reviewer:

LouLou

Cooking Level: Expert

Living In: Christiana, Tennessee, USA

Reviewed: Jan. 2, 2011

Wow great soup. First attempt with squash and it was awesome. I roasted both an acorn and butternut squash and used a combination of both. I did dollop some sour cream but don't think it really needs it.

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Reviewer:

Carly Murphy

Cooking Level: Expert

Reviewed: Nov. 11, 2010

This was better than expected. I loved the curry, even though I was nervous about it. I used a butternut squash and I used cream cheese instead of sour cream (mainly because I wasn't paying attention, but it worked). I also used a whole pack of bacon instead of just the three strips.

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