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Reviewed: Jul. 31, 2008

Fabulous! We all had second helpings. Changes I made...more garlic, I used hot New Mexico Chili Pepper instead of cayenne because that's what I had, 3 cups of chicken broth and a 14oz can of coconut milk, instead of 5 cups of broth. I also added 3 little packettes of pickeled ginger (like you get with take out sushi). When I blended it all, I added the sour cream and 1/8 cup of chopped parsley and omitted the whipping cream topping. It was thick, creamy, and spicey, but the taste of the roasted squash came through beautifully. A real keeper.

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Kathie


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Reviewed: May 27, 2008

We LOVE this recipe. The curry makes it special.

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Renee


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Reviewed: Apr. 3, 2008

Great recipe! Tried it with out topping since it is a thick/heavy soup, and it was great!

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TX/NJ


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Reviewed: Feb. 21, 2008

Simple & tasty. I used fat-free sour cream & omitted the whipping cream, so I'm sure the real version is even better. I also mixed the sour cream topping into the whole batch. Probably not as classy as the garnish, but just as good.

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CATASTROTOPIA


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Reviewed: Feb. 2, 2008

This is my favorite squash soup recipe so far. I didn't have enough broth (used vegetable broth) so I added a can of coconut milk, which turned out well. I think it would be great without it, though, maybe even better. Overall, my liquid was still a little low but I forgot to accordingly reduce the salt so it ended up a bit salty. I also added a little garam masala and black pepper to the spices - yum! Before roasting the squash, I brushed it with olive oil and sprinkled on salt, pepper, and a little curry powder. Because I had already made it creamy, I didn't make the topping.

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junglepeachpie

	Cooking Level: Intermediate Living In: El Cerrito, California, USA
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Reviewed: Feb. 2, 2008

this is such a great soup! i made it with an indian flat bread and it was a perfect meal! i cooked up the squash with salt, pepper and olive oil and left out the cream sauce because im a vegan. i would like to try this again with a coconut cream sauce but it was great by itself!

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Chelsea

	Cooking Level: Beginning
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Reviewed: Jan. 31, 2008

Wow, this was really yummy and flavorful. I think I may have added a bit more squash (I made this for ten servings) and next time, I might try yellow curry instead of the red I had on hand. I also added roasted pine nuts as a topping, which worked very well. This soup is very yummy and comforting in winter!

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Hipchickrecords

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Jan. 11, 2008

Excellent flavor. I used vegetable broth instead of chicken broth to make it a vegetarian meal and organic vegetables. Very healthy and delicious.

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Jen

	Cooking Level: Intermediate
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Reviewed: Jan. 7, 2008

This soup was amazing. I seasoned the squash before putting it in the oven rubbing it with some pepper, thyme, and lavender salt. Then I added a can of light coconut milk to make it a little creamier. I didn't do the sour cream toppping, but this was one of the best squash soups that I have made even without it.

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DJINNAYA


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Reviewed: Nov. 28, 2007

This is a delightful soup, not too sweet, not too spicy. I have passed this recipe on to several friends, and they love it too!

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Rennee

	Cooking Level: Expert Home Town: Libertyville, Illinois, USA
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Reviewed: Nov. 9, 2007

Very nice soup. I added fresh cilantro and a pinch of cumin. Will make again.

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Richard Todd

	Cooking Level: Expert
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Reviewed: Nov. 6, 2007

very good soup. The things i did differently were: i make a knife slit in the squash and then microwave until they feel soft from the outside. This makes them easy to get out of the skin without all the mess. Also, i used a box (4 cups instead of 5) of chicken broth. I was careful in sauteing the onions/garlic so they didn't brown so that the soup retained its light color. Thanks for this recipe, just right with seasonings

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gale2007


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Reviewed: Oct. 1, 2007

This recipe was wonderful. I love butternut squash and I had a few I needed to use up. This soup was a great way to use up all the squash I had. I did add a little more cayenne pepper than needed because of the abundance of squash I had and it was delicious!

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Jess


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Reviewed: Jun. 14, 2007

Delicious. Don't overdo the spices like I did, thinking I like alot of spice.. it detracts from the nice squash flavour.

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lewdah


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Reviewed: Feb. 17, 2007

I only cooked it for 20 minutes (where did 20 hours come from?) and it was great! Like most soups it improved by spending the night in the refrigerator.

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Reviewer:

Tom W


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