The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 8, 2009
My boyfriend and I made this soup and it was excellent! It was a little runny without the sour cream added. We decided to thicken it up a little with carrots and it tasted great. We definitely will be repeating this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 29, 2009
I'm not usually fond of curry but I was having company so I decided to try this soup. Everyone loved it and I even thought it was good. I will definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 28, 2009
Great soup, interesting flavor. Extremely filling and nice for a cold night.
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kvl

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 27, 2009
What a sensational fall recipe! I used all the ingredients, in the amounts listed, and I was NOT disappointed! However, I DID skip the cream topping because I didn't have the ingredients, but I definitely did not miss it! The immersion blender helped to hasten the process and lessen the cleanup. Thanks Evelyn! We LOVE it!
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Cooking Level: Intermediate

Home Town: Santa Monica, California, USA
Living In: Fort Myers, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 16, 2009
Delicious. I was going to skip the cream sauce, but so glad I didn't. The soup has a good amount of kick. I was surprised my 4 year old and 2 year old didn't complain about the spiciness.
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Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 14, 2009
Very tasty. Used less broth than called for and it was still rather thin, so I'd definitely use 8 cups instead of 10. Used hot curry powder and no cayenne, since we were out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 13, 2009
Just made this soup and its YUMMY. I actually just used my puree wand and it worked out great. I did not have to transfer it to a blender or food processor. I also made my own chicken stock. Roasted the squash with olive oil salt pepper and garlic.Instead of curry powder I used a paste only because its all I had and it seems fine. Super easy and great comfort food.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 13, 2009
I just made this for tonight, but it is so good, I can't stop getting it out of the fridge and getting a spoonful! The only thing I did different is put a little olive oil on the squash before baking. I was worried that it would dry out, although I didn't know for sure. It came out great, though. The only change I may make in the future is a little less red pepper, since my family and I are wimps when it comes to spicy. It's worth the little burn. Awesome, easy, and a great way to use seasonal ingredients!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 12, 2009
missing something. i liked it, but just was missing something. though i will keep this as my base for working with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 11, 2009
A great spin on butternut squash soup. A bit more cayenne wouldn't hurt if you like spice. The cilantro sour cream was a perfect pairing. With the warmth from the curry, this was a great winter soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 10, 2009
Oh Wow! What fabulous soup! I prepared the recipe exactly as written (with homemade chicken stock), and got rave reviews from my dinner guests. There were no leftovers on this one!! Thanks for a great recipe!
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Cooking Level: Expert

Home Town: Coal Valley, Illinois, USA
Living In: Geneseo, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 8, 2009
This soup is awesome with a capital A! Thick, flavorful and healthy! Thank you for sharing the recipe!
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Meg

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 4, 2009
Excellent! Don't worry about time: The cooking time is only 1 hour and 20 minutes, not 21 hours like it says in the recipe. To reduce the calories, I skipped the cream sauce and simply added cilantro while the soup simmered. I have also spiced it up even more by adding a couple of minced habaneros to the mix.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 28, 2009
Enjoyed the soup, but will add more broth next time as it was too thick. Has quite a strong flavour, so works better as a first course rather than main course.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 27, 2009
This is delicious! The only adjustment I made was that I used 4 cups of beef broth instead of 5. I only had 4 cups on hand and wanted a thick soup anyhow. I didn't make the topping in the recipe, just put a tiny dollop of lite sour cream on top to keep it healthy. This is just as good as the versions using cream cheese. I can't wait to taste it tomorrow, since many reviews say it gets even better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 2, 2009
Very nice. It does thicken, don't worry. I'm saving the 2nd half until tomorrow because curry's always better the next day, or the day after that. Next time I'll try the coconut milk others have suggested. This would make a nice sauce too, over chicken and white rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 15, 2009
This soup was a huge hit this fall! I was craving it constantly and everyone I served it to loved it too. When I first read the recipe, it seemed like a lot of steps, but I just baked the squash the night before, then assembled the soup the night we wanted to eat it. Delicious!
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Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 1, 2009
Really fantastic! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 27, 2009
I loved this soup. Made a few changes. Since I don't like curry, I left it out and added some nutmeg and cinnamon to taste. This freezes beautifully in containers that I take for lunch to work. Definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 14, 2009
My husband and I made this soup for the first time about a month or so ago. Since that time I have made it 4 times with various different vegetable combinations. One with just plain butternut squash, one with squash and carrots and another with squash and sweet potato. All these combinations were fantastic! Would definitely recommend this to anyone.
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