Reviewed: Apr. 30, 2013

I knew this soup had to be good after reading the reviews. It was! It was easy to make and so flavorful. It will become one of our regulars.

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Reviewer:

mzfitz

Reviewed: Apr. 3, 2013

Really good, I puree a little with the hand blender before serving to make it creamier, but not all the way. I've made this a few times, and I use coconut oil instead of peanut. Perfect for this dish and healthy too. I sub sweet potatoes and use more ginger and less curry for my taste. I've never used fenugreek except for lactation tea, so I skip it in the recipe!

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Reviewer:

little_red8

Home Town: Baton Rouge, Louisiana, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 24, 2013

So delicious! I made it with sweet potatoes instead of butternut, let it thicken, and then served over jasmine rice. Would also be great as a soupier soup.

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Reviewer:

krstoo

Reviewed: Mar. 10, 2013

I love this soup!!! Even better the next day. I mash mine a bit with a potato masher at the end. I've made it with both butternut squash and sweet potato and didn't notice much difference in the end result. I always use stock instead of water too. I also add carrots and celery with the onion when I sautee. Everyone loves it! I've made it 4 times in the past month!

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Reviewer:

Hez

Reviewed: Mar. 9, 2013

This makes a very rich hearty soup. Made this as written but added some chopped baby bella mushrooms as it cooked ( had these on hand). I used a light touch on the seasonings and will add more next time. I will use light coconut milk next time to reduce calories. Sauteed the onions in a little avocado oil.This is delicious and vegan, a real keeper. I love it.

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Reviewer:

Sue Kimball

Reviewed: Mar. 7, 2013

Awesome soup! I used 1 3/4 cups of water because I like a thicker soup and it was perfect... I will definitely be making this again

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Reviewer:

happycook

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: Mar. 7, 2013

I make this recipe (with a few modifications) all the time! It's a favorite and is always met with rave reviews. Here's what I do differently: (1) Once the onion mixture is clear stir in the lentils and continue stirring for a minute or so. This will reduce the cooking time. (2) I use garam masala instead of the curry powder and nutmeg. I add this in with the lentils and stir for another minute before I add the liquid. (3) I use an entire 4 cup container of chicken broth. I add this to the ingredients I've already mentioned and allow the onion/lentil/spice mixture to simmer in it for about an hour while I cook the squash separately. (4) I roast the squash in the oven and scrape it into the soup, adding the tomato paste and coconut milk at the same time. (5) I add small pieces of fresh ginger directly to the soup shortly before serving. The bites of ginger add a wonderful surprise to the soup. It sounds weird, but TRUST ME. I have made this soup this way more than 30 times and often for company. Everyone LOVES it! Don't forget fresh cilantro to garnish!

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Reviewer:

JessicaP

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Reviewed: Feb. 15, 2013

This soup is fantastic. We made it exactly as is, served it to a group of 20 people and got nothing but rave reviews. Huge hit!! Next time I will add some kale or spinach and up the curry and cayenne a bit, but it's wonderful as is.

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Reviewer:

Karalyn

Cooking Level: Intermediate

Reviewed: Feb. 2, 2013

I really was excited when I saw this recipe. This was ok but bland to me. I had to add a ton of salt to bring out the flavor. So much for a healthy recipe. I have no idea how a recipe could have so many spices and still taste like nothing without salt.

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