Reviewed: Oct. 3, 2011

Amazing! Husband bought acorn squash instead of butternut and I found this recipe. Followed it exactly and only wish I used fresh garlic in there somewhere. Ended up putting some garlic powder in the end. Oh and I did not use bacon. It was so yummy and hubby LOVED it.

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NADZ45

Reviewed: Sep. 30, 2011

Excellent as is or using vegetable broth instead of chicken.

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tiger cub

Cooking Level: Intermediate

Reviewed: Sep. 28, 2011

Great recipe. Everyone loves it! I highly recommend this soup to veggie lovers.

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whscab

Reviewed: Sep. 25, 2011

This is a great recipe. My husband and two boys (6 & 3yrs old) really liked it. I'm not sure my kids would have even tried it if the bacon wasn't crumbled on top--they were glad they tried it! I made a few tweaks--added a bit more broth so it wasn't so thick, used fat-free half and half to make it a bit healthier and upped the curry powder by another 1/4t. Yummm. The consistency wasn't perfect--just a tiny bit gritty gritty, which is why I didn't give it 5 stars, but I will still make this again. It may have been something on my end. Also, to cook the acorn squash, I cut it in half, removed the seeds and placed each half face down in a 9x13 dish with about an inch of water. I baked it at 350 for about 45 min. Thanks for the great recipe!

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Carrie T

Reviewed: Sep. 24, 2011

Mildly flavored with no "chunks," this is a nice starter-type soup. Because the flavor of the soup itself is so subtle, it very much requires the boost of flavor the curry, dill and bacon contribute. It does not, however, need the flour, which I omitted. A very simple but lovely soup.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 15, 2011

wow wow wow wow wow!!! I used to hate squash. really. I'd stay far away from it. My brother made squash soup once and I had to struggle to keep it down! My mom gave me an acorn squash and I just pictured me throwing it out the car door on the way home. I found this recipe and gave it a shot because I can't stand to see food go to waste. I have never been so happy to be proven wrong - clearly my brother had no idea what he was doing. This is a fantastic recipe. I made no alterations at all, every ingredient compliments each other so well. Actually I made one change, I didn't puree the soup mainly from laziness. I like chunky soup though. I will be making this again and it's so healthy and good calorie-wise for anyone wondering. It made 45 oz, 7.5 oz a serving. WOW!!! THANKS!!

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Vettle

Reviewed: Sep. 14, 2011

I thought this soup was just perfect! I made it almost exactly like the recipe with two changes. I had no celery, so I skipped that and I added two small potatoes (peeled, which I roasted at the same time I was cooking the squash). I thought the starchiness of the potatoes gave it an excellent texture. I doubled all the spices too. Except the dill. I maybe 1 and 1/2 ed that. Definitely reccommend this soup, but only if you're a curry fan. (It is a mellow curry flavor though.) Thank you for sharing!

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JUJUDIVA

Reviewed: Aug. 18, 2011

Totally awesome.i backed my acorn squash til it was tender.then added bacon, 3 carrots, zuchini, in chunks,the rest I oureedwith my Ninja blender.Spiced it with cumin, curry and cayenne pepper, salt and pepper to taste.Added half and half heavy cream"It is so creamy.I have my own veggies and this acorn came from there.

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Angelikabertrand64

Reviewed: Jun. 29, 2011

Incredible taste! I was delighted by how easy and quick this was .. .I didn't use the all purpose flour as the preparation was just the right consistency ... i will definitely be including this in my regular preparations ..

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4 users found this review helpful