Reviewed: Jan. 4, 2012

This soup is simply wonderful!!! I did substitute a few things though, but not because it needed just out of necessity. They substitutions were as follows: only used 2 types of squash as that was all I had and used roasted sweet potato as well, used turkey stock instead of vegetable, used garam masala insead of curry, added some nutmeg, used sweet crispy apples (ambrosia). YUM!

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Reviewer:

Nadene

Reviewed: Jan. 4, 2012

I used chicken stock and garnished each bowl with a sprinkle of cayenne for presentation. Everyone loved it. My husband who doesn't like veggies loved the soup. I've made it twice already and even froze some. It's a keeper.

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Reviewer:

BONGO1578

Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

I thought this was a very delicious soup! I roasted butternut, acorn and spaghetti squash to make this. The recipe makes a pretty large pot of soup, so be prepared for leftovers. It has a delicious nutty, mildly spicy, cider flavor to it. My husband and I really enjoyed it. Next time I will just make sure to puree the squash a little more so there are no lumps or strings from the spaghetti squash. I will also probably use 1/2 cup of sherry instead of 2/3 cup. Very good!

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Reviewer:

valfaulkner79

Cooking Level: Beginning

Home Town: Mission Viejo, California, USA

Living In: Goodyear, Arizona, USA

Reviewed: Dec. 8, 2011

Perfect cozy meal for the chilly winter months. Definitely a staple.

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Reviewer:

jkcrash

Reviewed: Dec. 4, 2011

Awesome!!! My new favorite soup recipe.

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Reviewer:

idknittynurse

Reviewed: Nov. 24, 2011

MORE SQUASH, ADDED GINGER

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Reviewer:

nicole

Reviewed: Nov. 8, 2011

This soup didn't seem thick enough to me. I used 5 lbs of butternut squash (2 large squash), 6 apples, 4 pears and 9 cups of chicken broth and it was still not what I had hoped for. The flavor was okay - definitely used fresh ginger for a more full bodied taste - the ground ginger just doesn't cut it.

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Reviewer:

Jennocrat

Home Town: Centerville, Iowa, USA

Living In: Hampton, Georgia, USA

Reviewed: Nov. 3, 2011

This soup is great! Whenever I make it, people want the recipe. Just a few changes, use only butternut, use 3 cans of chicken broth, and before serving I pour about 1 cup of half and half into the batch. Sometimes I serve this with sour cream on the side with fresh cilantro. Just a few ideas. So yummy!!! Thank you for this recipe!

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Reviewer:

Caramia

Reviewed: Oct. 29, 2011

I was looking for a vegan soup recipe for fall and on basis of stars, picked this one. Followed it to a t except using EVO for butter. Smelled divine, but found no depth to flavor. Guess I was missing the dairy that I chose to leave out for my lactase-deficient friends.

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Reviewer:

Matt Mock

Reviewed: Oct. 27, 2011

I added a bit more spice (black pepper and curry powder) at the end, served with a dollop of heavy cream in each bowl and everybody loved it! Best response I've had from a dish in a long, long time.

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