Curried Butternut Squash Soup

  • ek14580 Posted: 11/07/08
    Worthy of a Special Occasion

    This recipe is great! It's healthy and yummy, however I left off the cilantro.

  • Shgoodwin Posted: 10/26/09
    Worthy of a Special Occasion

    I love this soup when butternut squash is in season. I reduce the water to 5 cups because I like the soup thicker. I only use 1/2 the curry as it tends to overpower the dish. I serve this with the Raisin Rosemary Rye bread from the same issue for a hearty lunch or light dinner.

  • doremi Posted: 12/02/11
    Worthy of a Special Occasion

    I followed this recipe exactly and it was outstanding. Made it for Thanksgiving and again 2 days later with left over squash! Great for vegetarians.

  • osequin Posted: 04/01/12
    Worthy of a Special Occasion

    This is a fairly good recipe. I would have liked it to have a little more flavor but it may be that my squashes weren't as sweet as they usually are. I used parsley instead of cilantro and blended with an immersion blender. I think there are better butternut squash soup recipes out there but this one isn't bad.

  • rstarrlemaitre Posted: 10/13/13
    Worthy of a Special Occasion

    If you like curry, this is for you. I'd leave out the ground red pepper though, as the curry makes it plenty spicy enough.


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