Reviewed: Nov. 17, 2009

It was OK at first. I made the same changes suggested by SEVERAL reviewers, and it is really necessary for this soup to be good. 1) Add coconut milk during cooking, this makes an incredible difference, not a lot but enough to taste it 2) DO use the yogurt at the end ... it cuts through the soup and really MAKES the soup

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Beedleklaw

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Reviewed: Nov. 14, 2009

This is absolutely the most delicious soup I've ever eaten. I didn't follow the recipe very closely but the idea of making a base from roasted squash and other veggies it brilliant. The roasted squash is incredibly sweet and loaded with flavor. I used an organic butternut squash. I also roasted an onion, a couple cloves of garlic, a half a jalapeno pepper and a red pepper. I blended them all with just a little coconut milk and chicken broth and heated it up. I also stirred in a couple of spoonfuls of Patek's curry paste. I have a feeling this soup is very adaptable and foolproof. I will make it again repeatedly!

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fugician

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Reviewed: Nov. 12, 2009

This is a fantastic recipe! I make it every fall! I double the garlic, omit the bay leaf, and triple the curry. We like flavor!! :D

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Nov. 7, 2009

This was delicious and I love that it uses plain yogurt instead of fat laden cream, a very tasty healthy recipe! Roasting all the veggies gave it outstanding flavor.

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burnt toast

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Reviewed: Oct. 30, 2009

This soup is pretty good. I'm giving it 4 stars instead of five because 1) I've never had squash soup before and don't have anything to compare it to, and 2) I didn't quite follow the recipe exactly. I've made this twice, the first time I only used half a large onion and four garlic gloves b\c two whole onions and a whole head of garlic seemed like way too much. I also added a bit of cilantro like one reviewer recommended and approx. 1/2 cup of half and half. It turned out good but I thought the curry was too strong, and also the roasted garlic didn't . . . ahem, agree with me. The second time I skipped the garlic all together and used half a tsp of curry instead of 1 whole tsp. I also added a dollop of sour cream as a garnish when I served it. I like it better the second time I think. :-)

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Candace

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Reviewed: Oct. 25, 2009

Really enjoyed this soup, even my brother who thinks anything with a bunch of veggies in it is bad said it was great. I did substitute the coconut milk for the yogurt as other reviewers suggested but I didn't want to waste and put an entire can which is 400ml instead of the 250ml I maybe should have to equal the amount of yogurt... I thought it was a little too much coconut. So I added a little half and half cream I had on hand to even it out a bit. I didn't measure out any of the spices and definitly added more curry and cinnamon! Will make again for sure.

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Krystal

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Reviewed: Oct. 25, 2009

I Didn't Like it thought it to rich . My wife loved it. We roasted carrots Red Peppers and onions ,Saved the Red Pepper for a garnish. Next time won't make it as the main course

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Bob Cooks

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Reviewed: Oct. 24, 2009

For a variation, I used a butternut and an acorn squash, added a few carrots and a can pumpkin and cayenne pepper. Roasted the vegetables on foil and the clean up was easy. I used a stick blender and it went really fast. I made a large batch and have several servings in the freezer.

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Bentley

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Reviewed: Oct. 18, 2009

mmmm warm and yummy! I left out the oregano and brown sugar and used a 1/2 cup of whipping cream instead of yogurt. this soup is a great way to warm up on a cool fall day.

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MIKALA79

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Reviewed: Oct. 16, 2009

I'm on a restricted diet so I had to change the yogurt to 1% cottage cheese, left out the brown sugar and it still turned out amazing! I hope to make this for my friends as is for a harvest party because I can tell it will be even better.

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Oatie

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Reviewed: Oct. 14, 2009

Loved it just as is! Didn't change a thing--perfect, spicy, and comforting on a chilly autumn day.

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Steph

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

This didn't taste very good to me. I think the oregano and cinnamon together didn't taste right. I added coconut milk to it and it still wasn't to good.

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CFELDHAUS

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 11, 2009

This was my second try at butternut soup. The roasting adds all the flavor, and super easy to make. With mine I omitted the sugar and oregano, and increased the curry to 2 tsp(mild). I also used one can of condensed stock (284ml) with one can water and it was thin enough. Great base recipe to play with!

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feather1

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 11, 2009

I loved this recipe and the only change I made was i used chicken broth as that is what I had in the house. My husband who is very picky loved it. I also found it freezes great thaw heat and add cream. This is a keeper thanks for posting

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TNSTOWE

Cooking Level: Expert

Home Town: Brantford, Ontario, Canada

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Reviewed: Sep. 21, 2009

Excellent recipe. The curry and cinnamon give the flavour depth without making it too rich, which is something I find with many squash soups. I left the brown sugar out, as my husband and I are "eating clean," and my mother-in-law said it was the best soup she's tasted. Very healthy and delicious-a great combo for nourishment!

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Ashley

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 18, 2009

I made a few changes to this recipe. It has now become a favorite both of my family and at work! I used 2 medium butternut squash instead of 1. It gives a bit more volume for lunches or dinner the next night. I roasted a 2 in. piece of fresh ginger with the garlic. Instead of just using the 6 cups of broth I combined 2 cups of broth slowly while blening the squash, then while heating the soup with the seasonings I added 1 cup of heavy cream (it's MUCH better with a few extra calories) and 1 cup of coconut milk. I added about 2 cups more broth (I used chicken instead of vegetable) if the soup was a bit too thick. I felt that the brown sugar was not necessary so Idon't use it. I top the soup with light sour cream and finely chopped basil. I promise, this is the BEST.

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kate1625

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Reviewed: Feb. 16, 2009

I roasted 1.5 butternut squash, 1 onion,half a large carrot,half an orange pepper,several cloves of garlic in skin,1 potato, 1 sweet potato, then scooped out the squash flesh and squeezed out the roasted garlic and de-skinned the orange pepper, I sauteed 1 stick celery in 2 tablespoons butter and added curry powder,cumin,paprika,cinnamon, nutmeg,salt,black pepper then all the rougly chopped roasted vegetables, mixed around over the heat for a bit, then added lots of vegetable stock,then added some maple syrup and brown sugar and more seasoning as it needed it.a few bay leaves and freshly chopped parsley and i turned off the heat for the flavour to mingle.

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CaymanClair

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Reviewed: Feb. 12, 2009

Excellent flavor! One suggestion - I turn the squash halves flesh side down and peel off the skin. Much easier than trying to scoop out every bit of the delicious flesh.

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Kris

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Reviewed: Jan. 6, 2009

It was too sweet for our liking.

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TJ Johnson

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Jan. 5, 2009

Followed the recipe exactly, but felt that there were too many other flavors overpowering the squash. In the future, I'd cut back on garlic and onion, and leave out the cinnamon, nutmeg, and sugar.

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