Good soup. I left out the Evaporated Milk.

I cant give this recipe a true rating because I made a few changes of my own. I roasted sweet potato (not yam), carrot, acorn squash, onion and garlic in the oven for about an hour. I added this to a pot and heated over low heat with chicken stock for about 20 minutes. I dont have one of those hand blenders (I really should invest in one of those) so I transfered soup into my blender and gave it a 15 second puree, poured it back into the pot and seasoned with grated ginger, red pepper flakes, pepper, dried dill weed and curry powder then let it simmer for another 20 minutes. Poured in some half and half until I got the creamy consistency I desired. Heated for another minute or two. I will definitely be making this again. YUM!

Very good! I added more garlic because I love it, and I substituted red pepper with black pepper and paprika. It still tasted great, and I got a lot of compliments on it! However preparation was difficult and took a long time. I would suggest using frozen cut up sweet potatoes and squash.

I liked the sweet potato and squash combo, and the carrot added a nice flavor. However, after a blended the soup it thickened and became more of a side dish then a soup, which was disappointing. Maybe adding more liquid would help? While it was interesting, I'm thinking I'll stick to plain butternut squash soup. The potato just made it too thick to be good soup.