Reviewed: Feb. 27, 2012

Outstanding!

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Reviewer:

Kathy

Reviewed: Feb. 19, 2012

absolutely delicious!!!! will definitely make again.

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Reviewer:

suzeyb

Reviewed: Jan. 31, 2012

LOVED this recipe but with the following mods as I can't have celery or sour cream: Roasted the onion and added two sweet potatoes with the butternut squash(peeled and cubed) Cut down to 1 qt of chicken broth and added one can of full fat coconut milk Added about ¼ cup of brown sugar once soup is blended Added about 1 tsp of ground cayenne pepper to give it a bit more kick! Cut out the celery as I’m not supposed to have it

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Reviewer:

paulanderin

Reviewed: Jan. 24, 2012

Oh. My. God. This soup is perfection in a bowl! I made it for a meeting at work (I"m a Hotel Manager) at got such rave reviews it was a little embarassing! I scaled the recipe to serve 18 so the only change I made was to increase the carrot & celery and added about 3 cups of apple cider. It is the best soup I've ever made! The bacon and sour cream finish this dish perfectly. I WILL be making this again...and again...and again.

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Reviewer:

Ellen Muir

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: East York, Ontario, Canada

Reviewed: Dec. 10, 2011

Hubby and I loved this soup it was absolutely wonderful and so full of flavor. We didn't have the butternut squash but we did have 4 small pumpkins which we used instead. Hubby is not a curry fan but agreed to put some in so we only used half of what was called for. I also tossed two cinnamon sticks in the pot as it simmered. Thank you LEXINOLE29 for sharing this recipe with us!

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Reviewer:

Rozi

Cooking Level: Beginning

Reviewed: Nov. 18, 2011

Awesome! Left out the sour cream garnish, as we are not fans of sour cream. It was delicious...the bacon really made this soup so much better than other recipes, and added a heartiness to it, as well.

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Reviewer:

NLANDA

Cooking Level: Expert

Home Town: Ellington, Connecticut, USA

Living In: Anderson, South Carolina, USA

Reviewed: Nov. 12, 2011

The rich layers of flavors made it a favorite at our house. I made it exactly according to the recipe. It shows up on every Christmas Eve dinner menu. Really excellent.

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Reviewer:

PLW

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Nov. 3, 2011

my family and friends LOVE this recipe.

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Reviewer:

violini15

Cooking Level: Intermediate

Home Town: Galt, California, USA

Reviewed: Oct. 29, 2011

I didn't use the bacon, as I didn't have any, so I used a little olive oil and a little butter to saute the veggies. I would still only use the cooked and crumbled bacon for garnish rather than have all the bacon grease in the soup. I thought it was very good and will make it again as it was not difficult. I think the roasting (rather than microwaving) gave it a richer flavor.

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Reviewer:

WeezaG

Cooking Level: Expert

Home Town: Spring City, Pennsylvania, USA

Living In: Pottstown, Pennsylvania, USA

Reviewed: Oct. 27, 2011

This recipe was made exactly as written. Simply said... Excellent Soup. I too can see this being served at a fine restaurant for $8+ per bowl. Some thoughts. If you don't have an immersion blender, buy one. For under 30 bucks, you can own the best stick blender there is (Cuisinart). Spending more won't get you better quality. Using a standard blender for this hot soup is both tedious and dangerous if your not on your game. Also you can have it all blended in the same Dutch Oven you've prepared it in. Also, I looked for frozen squash in three local supermarkets and couldn't find it. Had to settle for the fresh version and the extra work peeling and cutting the squash. This was so Yum Delicious!!!!.

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