Reviewed: Jan. 14, 2006

Not enough curry powder in recipe.

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Reviewed: Jan. 11, 2006

Fantastic taste, quickly became a favorite. Easy to make, I make it often as I am making supper to freeze for lunches. If freezing I have found it best to leave out the yogurt until after it is re-heated.

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Kai

Cooking Level: Intermediate

Home Town: Mount Pearl, Newfoundland, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 27, 2005

It was easy to make and really tasty. I would add more curry next time, but I like it spicy. It will be a soup I make often. Even my meat eating boyfriend was satisfied with it.

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Wendi

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Dec. 18, 2005

Loved this recipe! Used chicken broth and more squash because I had two on hand, and one reviewer said the recipe was runny. Added a teeny more broth/curry when all was done. Left everthing else as is. Wonderful low fat recipe! Thanks!

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Gina1811808

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Reviewed: Dec. 6, 2005

Did this last night and it came out great. I never knew butternut squash tasted soo good! I didn't add curry/bay leaf, but I may do that tonight but just to my serving. I didn't have yogurt, so I used a bit of half and half. Very soothing (almost Nostalgic becuase once it's blended it reminds you of baby food!! Great recipe. I'm looking for a good (quick and easy) sandwich to make to go along with it. Any suggestions??

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TAFCooper

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Reviewed: Oct. 12, 2005

very good

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tia

Cooking Level: Intermediate

Home Town: Oliver, British Columbia, Canada

Living In: Penticton, British Columbia, Canada

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Reviewed: Oct. 8, 2005

I bought some squash at a farmer's market, without ever having made it before. I tried this recipie and really liked it. I only tweaked it a little....I used two squash, instead of one, because mine were small. I used chicken broth instead of vegetable. I didn't have brown sugar (how do you run out of brown sugar???), so I used a package of sweetener instead. I kept that spices the same. It came out really well. I love the curry taste in it. I used yogurt with it, which was good, but it was also good without it. My husband didn't like it...but he doesn't know what's good for him! I had two bowls today and I"m going to freeze the rest. A very healthy, yummy recipie for fall!

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TEACHERBECKY

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Reviewed: Oct. 4, 2005

Great recipe! This was the first time that I made a squash soup and it turned out beautifully!

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CABH

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Reviewed: Mar. 26, 2005

This soup came out great. I did make a couple of changes based on what I had on hand. I din't use cinnamon, and added some ground sage and ginger, and used fat free half and half and 1% milk instead of yogurt. I used chicken broth instead of vegetable. Also, when roasting the vegetables, I would suggest not adding the onions until half-way through, as mine were a bit burned. Also, my blender was not cooperating to puree this, so I ended up just using a potato masher. It's not quite as smooth, but still excellent. Will definitely makes this again.

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CAMEY9

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2005

This was wonderful. Though next time I'll add the brown sugar and spices slowly, tasting after each addition. The other spices were a little strong.

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EPOWERS

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Reviewed: Feb. 21, 2005

I made this as the first course at a dinner party and everybody absolutely loved it. The only variation I made to the original recipe was that I put twice as much yogurt in. This was actually a total accident, but it still turned out great. Finally, I couldn't imagine taking out the cinnamon or garlic as others have suggested.

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MARCEL

Cooking Level: Beginning

Home Town: San Jose, California, USA

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Reviewed: Jan. 29, 2005

I followed this recipe exactly and was pretty disappointed by the result. It was too thin, and the spices didn't match well together. They were so strong that I could barely taste the butternut squash. Indeed, it tasted more like onion-curry-cinnamon-nutmeg soup, and I didn't need to spend an hour cooking squash to make soup that tasted like that. I doubt I will make this one again.

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KRISTYLYN

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 27, 2005

I used this recipe as a foundation, but i made quite a few changes. Firstly, I omitted the garlic, bay leaf, parsley and yogurt. I added a large, tart green apple, peeled. I also used medium curry powder instead of mild. It came out fabulous and got rave reviews!

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FRECKLES076

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Reviewed: Jan. 13, 2005

I would have given this 5 stars, but it really wasn't very good until I added cream to it. I love the taste of butternut squash, but the yogurt didn't work for me. I followed it exactly, and it was an excellent recipe with cream! Thanks Leslie!

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COOKINGINNC

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Reviewed: Dec. 13, 2004

This recipe was good. It's lower in fat than one made with cream, that's why I picked it.

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JJS1

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Reviewed: Nov. 30, 2004

Great soup! I like to garnish it with baked apples and a large crouton in each bowl. So good and very impressive!

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CTRQUEEN

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Reviewed: Nov. 8, 2004

Incredible! I have made this recipe at least 5 times and t his is quite a wonderful soup - I double it and freeze some for those wintery days. I also served it at a dinner party and put a dollup of plain yogurt in the center and swirled it around with a knife - it looked VERY gourmet!

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CBETH11

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Reviewed: Oct. 26, 2004

Be sure to add a lot more spices if you have a decent-sized butternut squash; I found that for even a medium squash the spices were not enough.

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RPOVARCHUK

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Reviewed: Jan. 4, 2004

Very tasty. I omitted to the cinnamon and oregano as a few reviewers suggested and used about 3t of a sweet curry powder, and sour cream instead of yoghurt at the end which made it much more earthy. Had it at Christmas Eve dinner and everyone loved it!

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LPOULTER

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Reviewed: Dec. 15, 2003

An interesting autumn soup. We like things spicy so I added a few dashes of ground red pepper since I had only mild curry on hand. I also added some heavy cream to give it a creamer taste (instead of adding yogurt). My husband liked it better chilled- I prefered it hot.

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MLCASE

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Roasted and Curried Butternut Squash Soup

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