Curried Butternut Squash Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 21, 2014
Excellent- i followed instructions except i roasted the squash on a baking sheet at 400 degrees for 1 hour to make the skin peel off and then let the cooked squash simmer with the chicken broth mixture for about 10-15 mins. It was smooth, velvety, and with just the right start of sweetness and finish of spice. Definitely will make again.
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Reviewed: Oct. 13, 2014
Excellent a new family favourite. Roasted the squash and skipped the honey as the squash is a sweet one. Good without the cream. Adding the cream reduces the sweetness and makes it really delish!
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Photo by Debi

Cooking Level: Intermediate

Living In: Summerland, British Columbia, Canada
Reviewed: Oct. 12, 2014
I made this recipe exactly as it was written; I did not add any extras like sour cream. Loved, loved, loved it! The cayenne pepper did not make it "hot"..just seemed to enhance the other flavors. This is an absolute keeper! I did find it a bit messy transferring to my food processor, but don't want to spend money on another gadget, so I'll just use a steadier hand when transferring :) Thank you for sharing!
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Reviewed: Oct. 6, 2014
Ate it out of the pot. It's the perfect mix of heat and sweet.
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Photo by Jessa Cottrill
Reviewed: Oct. 5, 2014
Delicious, flavourful squash soup with the perfect amount of heat! I used 5% cream instead of half and half, put a dallop of yogurt, some parsley and a few of the roasted seeds on top. The soup is a thinner squash soup. Next time I think I will roast the squash first!
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Reviewed: Jul. 6, 2014
Love it! Used nonfat half and half and sour cream. I roasted the squash and scooped it into the chicken broth. It's a keeper!
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Photo by buggy

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2014
We love this soup. I did put a little less garlic in it - instead of half and half, I used Greek yogurt and instead of the honey, I used agave. Also used low-sodium chicken stock and added no salt. Perfect with cornbread!
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