Reviewed: Nov. 24, 2011

Great recipe! My mother in law raved about it, which has to count for something, right? I added 1/2C brown sugar/Splenda blend and a little extra half and half.

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Reviewer:

mandy13102

Cooking Level: Intermediate

Home Town: Douglas, Georgia, USA

Living In: Westminster, Colorado, USA

Reviewed: Nov. 23, 2011

Absokutely wonderful. The only tweaking I did was to add cyanne powder at the end to taste. The heat really elivated the soup.

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Reviewer:

Dragynwing

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Jackson, Wisconsin, USA

Reviewed: Nov. 23, 2011

This is my absolute favourite soup! The curry and pear combination tastes fantastic and everyone who tries it loves it!

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Reviewer:

monalisa

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Provo, Utah, USA

Reviewed: Nov. 21, 2011

Wow! This is great! I've only used powdered ginger and last time I had to use pear sauce and one apple and it was still fabulous. Also, the 2nd time I made it, I used frozen squash leftover from the 1st time I made it. Great (and EASY). I also lowered the butter. I've frozen this soup and that works great too! I used an immersion blender.

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Reviewer:

Jess

Reviewed: Nov. 17, 2011

Delicious and a very interesting blend of flavours, loved it! So easy to make--I couldn't be bothered to get a pan dirty to bake the squash first so I just peeled it, and then sauted the squash with the onions to give it a nice caramelized flavour.

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Reviewer:

NataliaBroughtCookies

Cooking Level: Intermediate

Living In: Milton, Ontario, Canada

Reviewed: Nov. 16, 2011

Amazing!!! It is a savory soup, for those of you wondering. When I roasted the butternut squash, I tossed it with extra virgin olive oil and sea salt. Also, the recipe really doesn't need the half and half. Just FYI. I am going to make this all the time!

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Reviewer:

Marenleah

Reviewed: Nov. 15, 2011

Wow! This soup is the perfect blend of sweet and spciy. It's filling as a dinner, but light enough to be an appetizer and its flavor is sophisticated but somehow, it would also make a great comfort food. I only made on change - adding a little extra curry powder because I like spicy food. I will be making this many more times!

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Reviewer:

Emily

Reviewed: Nov. 14, 2011

Soup was good and even better the next day. Not the type of soup I would typically make but would make again. i was branching out and trying somethng different. Like other reviews, didn't taste the pears and I added extra since I used the canned variety. I can see this as a great starter for a dinner party. Although I need to learn to make that fancy design on the top just before serving.

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Reviewer:

Joy

Reviewed: Nov. 10, 2011

Outstanding! I added 3 pears instead. Can't really taste them, but I'm sure it adds to the overall flavor. Funny note...the family devoured the entire pot that night. The next morning I opened the fridge and realized I forgot to add the half and half! So take that how you'd like it. It tastes outstanding without the half and half, and, I'm sure MUCH healthier.

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Reviewer:

Kenny

Reviewed: Nov. 8, 2011

Wow, can't agree more with other great reviews. I was excited to make this soup but wasn't expecting it to be this good! I had a very large butternut squash so in addition to the two pears I also added a diced Granny Smith (to the sautee) to offset the sweetness. To keep the texture from ending up like baby food, I only blend two or so batches in my blender on high. The rest I lightly pureed with my stick blender on low. That gave it a smooth creamy base along with some small bits of squash/fruit. I wouldn't rule out blending in the blender completely. The squash has a stringy consistency on its own. I only added a splash of half & half and it was just right for me. My boyfriend and I taste tested two samples with added 1/2 tsp of spice; one with cinnamon and the other with pumpkin pie spice. We preferred the cinnamon. The result - a wonderfully flavorful soup with a touch of sweetness and cream. Not too heavy but it will fill you up!

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