The reviewer gave this recipe 5 stars. This recipe averages a 4.86 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jan. 11, 2009
I've made this several times and everyone I have made it for loves it. I leave out the extra salt because chicken broth has enough salt already and I used light sour cream and half-n-half for the topping. Still wonderful even with the healthy modifications.
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GJC

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Dec. 17, 2008
I made this soup this week. I added 1/2 can of pumpkin and also blended a handful of carrots and 1 teaspoon of sugar. WOW! My husband loved it!
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Photo by Sheila

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Dec. 9, 2008
love it! It's even better the next day!!
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Photo by HOLLISKAT

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Dec. 2, 2008
Cut back on Stock to about half.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 25, 2008
This recipe is delicious! I substituted pre-cut cubes of squash, which I baked in foil for 30 minutes and then uncovered and baked for another 20 minutes. I thought it might not be seasoned enough with the amounts listed in the recipe, but I followed the exact amounts of spices anyway and it was perfect. This will make a great first course on Thanksgiving, and will be a new favorite the rest of the winter.
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Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 24, 2008
This recipe was great! I grew some butternut squash in my garden this summer for the first time and so I was inspired to look for some interesting recipes. This one is a keeper! I followed the recipe fairly close but I did use 1/2 tsp. garlic powder as I was out of fresh garlic and I doubled the hot pepper since I like food extra spicy. I also didn't use the whipping cream for the topping, I just mixed the sour cream and cilantro. Yum!
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Cooking Level: Expert

Home Town: Harrisonburg, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 10, 2008
Good, but not great. I appreciate the fact that this low-fat, but I really prefer a creamier squash soup with more traditional seasonings like nutmeg. I really thought the curry overpowered the squash. Probably won't make again.
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 26, 2008
AMAZING! Threw in some carrots. EASY!!! Thank you! Spices were bold and fun!
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Photo by Allison Lee

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 25, 2008
Loved this simple soup. I sped the process up by doing the squash in the microwave instead of the oven and cut the oil in half. Don't think we missed a thing. And I added the squash pulp to the broth and used my immersion blender. Very easy but be sure to remove the bay leaf before you do. Served with just a dollop of fat free sour cream. This recipe is destined to be a fall favorite.
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Cooking Level: Expert

Home Town: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 11, 2008
Totally delish! The only thing I substituted was EVOO for vegetable oil - very yummy!
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Photo by Rena

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Sep. 23, 2008
This recipe was so good! It was my first time making the soup, and it was so easy! I like my food spicy so I added an extra tsp of curry powder, 1/4 tsp of chili powder, and dried coconut powder instead of adding coconut milk. A dollop of sour cream and I couldn't believe how creamy and rich it was!
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Photo by ChannaChick

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 27, 2008
We LOVE this recipe. The curry makes it special.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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Photo by junglepeachpie

Cooking Level: Intermediate

Living In: El Cerrito, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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Photo by Chelsea

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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Photo by Hipchickrecords

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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
Photo by Allrecipes

Cooking Level: Intermediate

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