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Roasted and Curried Butternut Squash Soup

Reviewed: Nov. 12, 2010
This was my first attempt at Squash soup and I have to say it was much easier than I thought it would be thanks to this recipe! I did make a few changes.. Had no vegetable broth so substituted low sodium chicken broth. I added an extra teaspoon of curry powder and extra teaspoon of brown sugar (as the particular squash I used wasn't the sweetest one ever) and a cube of frozen ginger. I also added a dash of cayenne pepper. After tasting the soup I thought it was good and then I added about a cup of coconut milk and it became GREAT! :) The coconut milk added the depth of flavour and creaminess that it needed. Will make again!
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