Reviewed: Feb. 3, 2012

This was my first attempt at a butternut squash soup and it was a slam dunk hit! My friends wanted the recipe. I froze half of it and later in the week thawed and heated and it was just as good!

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Reviewer:

GwynethJoy

Reviewed: Dec. 27, 2011

I'm eating this right now. It's delicious. I made one change: I used coconut milk (lite) instead of yogurt and part of the veg broth. It's very flavourful. (Also used cumin, coriander, paprika instead of oregano, cinnamon, nutmeg (guess that's more than one change.)

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Reviewer:

Oliver Pit

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Oliver, British Columbia, Canada

Reviewed: Dec. 2, 2011

Not a keeper for me. I followed the recipe exactly but no one in my family found this to be a particularly delicious soup. It was just okay, nothing wrong with it, but nothing to rave about.

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Reviewer:

eden&will

Reviewed: Dec. 1, 2011

I prepared this using Amanda L's suggestions. I worried the soup would be too sweet but the sour cream with lime zest and chopped cilantro was a perfect balance. Absolutely use FRESH ingredients, grind your own cinnamon and nutmeg to make this soup perfection.

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Reviewer:

madhaus

Reviewed: Nov. 24, 2011

I roasted the veggies the night before and then put in refrigerator ready to be pureed the next day. Very delicious - everyone loved - and doing that step the day before made it far easier.

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Reviewer:

Coco Perry

Reviewed: Nov. 22, 2011

It was all good (too soupy tho) until I added the yogurt when it got all these white specks. What happened?

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Reviewer:

flamingomama

Reviewed: Nov. 12, 2011

This is such a delicious soup!! I use a couple cups less of the broth so I have a bit thicker soup. It's so good!!

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Reviewer:

KIM

Reviewed: Nov. 10, 2011

Followed exactly as written, except for the yogurt at the end, didn't have plain yogurt. I guess it was the curry, but it was too much of a smoky flavor for us. Next time I'll omit that and see how it tastes.

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Reviewer:

Michelle

Reviewed: Oct. 29, 2011

Roasting the vegetables really gave this something special. I was complaining about the level of work to put in to this recipe but at the end of the day, I was in heaven with my favorite soup. I cut back on the last cup of vegetable broth as 5 cups seemed like plenty and the extra may have made it too watery. Great recipe, thanks for sharing.

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Reviewer:

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Orlando, Florida, USA

Reviewed: Oct. 27, 2011

I make a lot of soups, this is a wonderful soup, that is restaurant quality. I did leave out the brown sugar because I roasted the squash giving it a sweeter flavour than if you cooked it another way (boiling). I also sauteed the onion and garlic, no special reason, would try them roasted another time. I also used coconut milk instead of yogurt which gave it a creamier mellow flavour. This recipe is a gift to soup lovers!

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