Reviewed: Apr. 19, 2012

Yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

eshokie

Home Town: Parksley, Virginia, USA

Living In: Charleston, South Carolina, USA

Reviewed: Apr. 6, 2012

This was a realy good soup. I did add turnips to the mixture. I'm a low carber and use turnips in just about everything! I also used Lite cocunut milk and added some crushed red pepper. Delish!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dixiechickbs

Cooking Level: Expert

Living In: Dayton, Ohio, USA

Reviewed: Apr. 2, 2012

This recipe truly is 5 stars!! I did not roast my squash, but followed the recipe. I did bake my squash for 15 mins on 400 degrees to make it easier to peel and chop. Then I only simmered for 15-20 mins. This was not too spicy in my opinion, just the right amount of kick. It only needed a dollop of sour cream on top and I sprinkled dried thyme as well. Served with homemade breadsticks.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Mar. 14, 2012

Made as part of Thanksgiving dinner and it was a huge hit. I toasted some almonds with cajun seasoning and it tied everything together. Not too spicy for anyone.. however next time I make it as a family meal I look forward to added a little more kick!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lauren

Reviewed: Mar. 14, 2012

Best soup EVER! to make things easier, I use the peeled/seeded squash from Costco and use jalapeños in a jar, and grated ginger that comes in a jar too. Saves lots of time in prep! Oh, really don't forget the sour cream and thyme...it's the perfect topper and looks great too!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mickey

Reviewed: Mar. 12, 2012

This soup rocks! The hot hits on the back end of the taste. Spicy with a cream sauce is always muted, so this recipie goes in the sweet, hot category. I have a hand mixer, so the job was relatively easy, after getting the squash cut and mixed. Try this. With a little bit of effort, you will get a wonderful and different soup. Not for the faint hearted in the kitchen, or the people who like bland.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chef Scott

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Ocean City, New Jersey, USA

Living In: Galloway Township, New Jersey, USA

Reviewed: Mar. 11, 2012

Yum, yum, yum!!! I love this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

r*l*p

Reviewed: Feb. 20, 2012

delicious, delicious, delicious!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kking

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 4, 2012

I actually made this soup in October for my coworkers, and it was fantastic. I had about 4 cups left, and I froze it just to see how it would do. Pulled it out of the freezer yesterday morning and had it for dinner last night. It was still amazing!! Thank you for such a great recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

QUIETBAY34

Reviewed: Jan. 30, 2012

I used this recipe as a base for a really thick stew of veggies that were about to go bad. I baked the squash ahead of time, then blended it with the listed ingredients, using 1 can of coconut milk instead of evaporated milk + coconut. I then let it simmer with potatoes, leeks, and portabella mushrooms and thinned it a little with milk.

Was this review helpful? [ YES ]
2 users found this review helpful