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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This is my favorite squash soup recipe so far. I didn't have enough broth (used vegetable...