Reviewed: Nov. 5, 2009

Excellent soup, will make again. Added a leek, only had apple juice... which I think made the soup aliitle too sweet for me but my husband loved it. Next time I will try the apple cider. Was scared about the 2 tsps of curry but went for it and it was great. Instead of the sour cream ( didn't have any) I blended 3 tbsps cream cheese into soup. Very creamy without being over powering. I roasted the squash the night before which really cut down on the prep time for the next day.

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CookieDiva

Cooking Level: Intermediate

Living In: Delta, British Columbia, Canada

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Reviewed: Oct. 27, 2009

I made a delicious vegan version of this soup. I may even make it for Thanksgiving, but in the future I will add a few cardamom pods and some cinnamon.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Oct. 25, 2009

Wow. This is my first review after using scores of recipes off this site. I had to write as this is an excellent soup. I love buttercup squash anyway, and I'm a squash soup fan, but this recipe is remarkable. Thanks for sharing it. It does take some time to make, but everyone thought the flavor was wonderful...even the folks who don't care for curry. Followed the recipe except instead of apple cider I threw some homemade applesauce, apple cider vinegar and water together to replace the cider. Also used homemade chicken broth.

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Teresa

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Reviewed: Oct. 11, 2009

This recipe took so much time to make! It has a unique flavor that isn't bad, it is just not what my husband and I are used to. I can see why a lot of people liked it, but we ended up throwing it out.

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Charity

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

This was quite delicious. It was time consuming chopping all the veggies, but it was also quite easy to make. Next time I think I will add more squash and a little less of the carrots and celery, but that is just a personal preference. I think the bacon added a nice crunch and the sour cream added the perfect creaminess.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Oct. 4, 2009

This soup is definitely a labor of love! It's good but IMO, not worth the time and effort. I didn't know when to add the squash (and for all the work, you don't even really taste the squash---there's a ton of flavors going on!). The curry definitely adds something. I will keep looking for a squash soup recipe. sorry

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Oct. 3, 2009

A wonderfully creamy, filling soup that was exploding with flavor. I will make this again next fall.

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Missteree

Cooking Level: Expert

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Reviewed: Sep. 27, 2009

I think they need to increase the prep time.. it is very time consuming to make .. but the results are worth it. I made it exactly as listed, and it was awesome. I recommend making a double batch, then for all your efforts, you'll have some to freeze.

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AUSTINS

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Reviewed: Sep. 27, 2009

Yum. This was really tasty. But it wasn't the easiest thing to make! I prepped the day before making by cutting up all of my veggies/bacon/apples and roasting the squash and it still took a long time to make the next day. Made a ton though and we enjoyed it for days. Used apple juice instead of apple cider because that is what I had on hand. Garnished with extra crumbled bacon.

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Kristin

Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 20, 2009

Okay this recipe is not something to make when you need something in a hurry, but as others have stated it was definitely worth the effort!

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skrafft

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Reviewed: Sep. 11, 2009

This was actually quite excellent and well worth the effort. This has a rich blend of flavors that will catch peoples' attention, yet is also somehow simple enough that my kids went back for seconds and thirds - something that almost never happens. A few notes: (1) I did not have apple cider onhand so used 3 cups of unsweetened applesauce with a touch of cinnamon instead and it came out great (I'll be curious to see if it's better/worse with cider next time); (2) I doubled the curry and still barely noticed it so would recommend others do the same; (3) if you use microwave steam bags for the squash you can avoid using the oven and can get it cooked in 6 minutes, shaving some time off the overall prep time; and (4) definitely blend this... we're a family that likes chunky soups and I read the review suggesting to leave it chunky (I used a potato masher instead of blender) and the result was everyone in the family opting to stick theirs in the blender. This does not make a great chunky soup in my opinion, but is restaurant-quality as a blended soup. This was truly excellent and the best thing we've made out of over 20 top-rated recipes from this site.

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Joe Pontes

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Reviewed: Aug. 2, 2009

Very good soup. I added chicken and apple sausage to the blended soup and it was a great addition. I had to make several changes since I did not have all the ingredients on hand, but it still worked well. I had no celery or carrots, so I added more onions. I didn't have enough butternut squash, so I added some acorn squash. I had no apple cider, so I used white grape juice. All in all, a great recipe that you can adjust to what you have in the kitchen. Thanks for the recipe!

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Chrissym1981

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Reviewed: Jun. 21, 2009

I've made this once a week since I found this recipe. We love it! It does take time to make. I also make my own chicken broth and leave all the meat in the soup from the chicken, so that take even more time but makes it a meal with meat. And it is SO worth the effort! What I also do different is, I use leeks instead of celery, I use 3 apples instead of one and never puree it up, we love it chucky with the chicken and all the veggies and the sweet chunks of apple. Oh, its a favorite my kids will consider a comfort food mom made growing up.

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thomasandchristin

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Feb. 18, 2009

This soup is a little labor-intensive, but completely worth the time and effort. I didn't follow the directions exactly. I blended the bacon in with the vegetables, rather than using it just for the drippings and as a garnish. I added a little olive oil to the pan when sauteeing the celery and carrot. My partner can't eat onions so I omitted that and I don't miss it. I added nutmeg to the mix rather than as a garnish. I didn't strictly follow the timing of cooking the celery, apples, garlic, etc. because I was going to boil it down over several hours. This thick, creamy, comforting soup has a bouquet of flavors. The squash, then the bacon, then the apple, then the curry and spices and celery and carrot and garlic bloom on your tongue. Marvelous and complex. This soup could sell for $8/bowl in a snazzy restaurant. It's amazing! I'm serving it tonight with a garlic/cheddar/mozzarella/parmesan bread and pomegranate juice and some vanilla yogurt drizzled with melted seedless blackberry jam.

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