Mm, excellent. I've made this a few times, as is, with pumpkin instead, adding an apple, etc. It's a great recipe, and a great place to start. I use chicken broth, instead of the vegetable broth, since it's what we usually have. Family loves it too!

I made this and substituted 2 cups of coconut milk for the yogurt, added more curry and ginger, more brown sugar, and a bit more salt. It was easy to make and my family loved it. A definite keeper.

This is my go-to meal when I don't feel like doing a lot of work in the kitchen. It's delicious, healthy and so easy! It doesn't need brown sugar as the roasted veggies are already sweet. I skip the yogurt and add cayenne pepper for a little heat. Veggie stock makes it vegetarian. A couple of strokes with the immersion blender and voila! Delicious!

I love butternut squash and also loved the seasonings in this recipe, but I did not like them together. Butternut, naturally has a a delicious sweet and light flavor that was completely overpowered by everything else.

Made just a few changes: Added (roasted) 1 inch piece fresh ginger, used 4 C. chicken broth and 1 C heavy cream after it was done simmering. I don't usually eat much soup, but this was BEAUTIFUL. Complex flavors, a little bit savory, a little bet sweet. It was a wonderful thing. Thank you for the recipe.

This was really tasty. I think I added significantly more butternut squash (3 small-medium sized), and only 4c of organic salt-free vegetable broth. Overall, the soup was a nice consistency and had a good flavor. I haven't added any yogurt to it, as I'd like to add that as I eat it.

I am a chef in a Manhattan Resturant, and we have recently received several requests for pumpkin or squash soup. I searched the internet, and I liked this recipe because of the roasted squash- this makes a huge difference in flavor. Let me tell you what I did for the resturant, and how I modified it at home for my family. First, for the resturant: 2.5 lbs (40 oz) of butternut squash, peeled and seeded 2 large yellow onions, quartered 6 cloves of peeled garlic 1 2" piece of fresh ginger, peeled and cut into 4 chunks 2 cups of chicken stock 2 cups of heavy cream 2 tsps of salt 1 tsp of white pepper 1 tsp of medium curry powder 2 tbs. of chopped fresh cilantro 1 tsp. of cinnamon Sour cram and cilantro for garnish 1. Roast squash, onions, garlic and ginger until brown and soft- over an hour, depending on your oven 2. Puree in your blender or food processor with chicken stock until completely smooth. Should be done in batches. 3. Heat on medium heat- add salt, pepper, curry, 1 tbs. of cilantro, and cinnamon (cinnamon can be a spice that enhances sweet or savory dishes- don't be afraid of it!). While the mixture is hot, but before it bubbles, slowly add the heavy cream. Add until it is the desired color and thickness for your taste, and allow mixture to bubble. Lower the heat, and continue to cook on low flame for another 10 minutes. Remove from heat, and let rest for 10 minutes. Before serving, add a dollup of sour cream and sprinkle the rest of the fresh cilanto on t

I cooked this recipe exactly as indicated for 6 people. No one enjoied it, and several of them like butternut squash soup. I would not recommend this recipe to anyone.

excellent ....even better left overs!

I have never make butternut squash soup and was skeptical to try but I am sure glad that I did. I followed the recipe as it was written except I used low fat sour cream instead of the yogurt. I like that fact that it was low in calories, fat and extremely healthy soup. The curry blended very well together with all the ingrediants. Thank you for posting this well balanced comfort food.

Sorry, this soup went uneaten at my house. I had to throw most of it out. We even have sophisticated palates. I will go on with my search for a good squash/pumpkin soup my family will enjoy. My 19 year old said she would rather it be a bit more savory and didn't care for the nutmeg.

AMAZING SOUP! I agree with the previous reviewer (Danielle), that one should stir or blend in the yogurt - it didn't totally blend in. Otherwise, absolutely phenomenal soup. Definitely will make it again - maybe even for the in-laws!!

WOW is this good and did i ever feel proud of myself as my friends told me how delicious it was! ONE THING I would do different is to really give the yogurt a good STIRRING befor i added it to the soup.

I didn't have to tweak this recipe very much, and it was SO GOOD. I did do some things differently because I didn't have oregano - I used 1 tsp. pizza seasoning. Also, I used another reviewer's advice and added 1/4 cup coconut milk in place of the brown sugar, although NOT in place of the plain yogurt. I didn't put in 6 cups of veggie broth, I actually slowly added enough until it was to MY desired soupiness. I did double the curry and added 1 tsp red pepper flakes because I need the heat. I garnished with CILANTRO, because it's so much more fitting and compliments this soup better than parsley. I have three male roommates, two who took the leftovers to work today, and one who said this was the best soup he's ever had.

I have tried this recipe and got a 5star rating from the neighborhood when I served this soup in our mini fiesta at the clubhouse. I personally love the taste and so the rest too! They said they only taste this kind of soup from a 5 star hotel. whoaaa... I made some changes though, like i put fresh coconut milk (abound in the Philippines)instead of yogurt. I found no parsley and nutmeg so I have to let go of these ingredients. I have no weighing scale so I just estimate an equivalent. No vegetable broth too so I use seafoods broth and reduced it to 6 liters. I add flour too to make it thick. FANTASTIC!!! thanks a lot!

It was allright i think, but next time i will make a few changes. I think the soup was far too thin, so next time i will use 2/3rds of the broth that you reccomended. I will also omitt the cinnamon (as i dont like it all that much), and MAKE SURE the vegetable broth i use isnt too strong, otherwise it kinda swamps the butternut squash flavour. Oh and guys, i dont care how many people say it, using double the amount of curry powder would totally over-take the flavour of the squash. Oh and i used chopped cilantro for garnish, because cilantro is always a better herb to use for curry-like dishes. Oh and also, another reason i gave it 2 stars, is because when i added the yoghurt, and stirred it, the yoghurt just ended up in little spots, and didnt blend in correctly. So presentation-wise it was a bit of a flop.

I loved this soup! Just bought a fresh jar of curry powder which made the soup really potent; just the way I like it; nice and spicey! I'm not crazy about sweet soups, so I left out the sugar. Delicious Lesley and thanks!

The roasted veggies made this soup delicous. I also used the coconut milk instead of yougart.

Okay, I must confess,I've made this twice and it's a keeper! 1st time I made it, I started off by accident NOT reading the recipe, and cut the veggies, sticking it in a pot with vegetable stock and while it was boiling away proceeded to read the recipe... Well, after all of that, it turned out terrific! My husband proclaimed it his favorite, yet! Then 2 weeks later, I roasted the veggies and must admit it was even better than the first time! So, if you don't want to "mess" with roasting as some have suggested- don't- boil it and run it through the blender/food processor and you'll have a definite keeper recipe! But if you are patient and roast everything, you will be rewarded handsomely for your effort! My husband and I thank you for this terrific, low cal meal!