New This Month

Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.

Source: Everyday Food, September 2009
Total Time Prep Servings



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How would you rate this recipe?
  • MS11318613
    19 NOV, 2018
    I kept out the cream, and added slightly more curry - it was still really tasty!
  • claireilooney
    7 JAN, 2018
    This is my favorite soup recipe! I’ve made it several times and it’s always a hit.
  • Sheryll_Rufus
    28 OCT, 2017
    I don't own a blender so I mashed the squash with my potato masher. Wonderful chowder! It's a keeper!
  • gnatalieb
    12 NOV, 2014
    I made this recipe for my vegan (dairy free) family and they loved it. My children ages 4 and 7 have begged me to make it again and that's really saying something! I replaced the heavy cream with low fat coconut milk and it was fantastic. It really gave it a very indian flavor. I also tried adding a pinch of garam masala and pre roasting the squash to give it a sweeter/more in depth flavor. It was excellent.
  • Tia S
    16 FEB, 2014
    I found this recipe about a year ago and it has become a staple in our house! Came back tonight to remember the ratios of ingredients because I'm making it for a small dinner party and realized I'd never reviewed it. I have to tell you that as a chronic recipe changer, it's worth noting that I never deviate from this recipe at all. It's perfect the way it is... delicious and filling and beautiful served with a green salad and crusty bread. Even if you don't think you like butternut - try it!!!!!
  • Sophie_Eckert
    7 FEB, 2014
    This recipe was great! My boyfriend and I loved it and it was SO easy! I used chicken broth and half and half instead and it was great! Will definitely make again.
  • Mary Jane Smith
    9 FEB, 2013
    This recipe is amazing!! I made this last night and pureed the entire batch. It would also make a great Indian dish with Chickpeas in it over Basmati rice!! Make sure you buy some NAAN to eat with it!!!
  • LMS 007
    14 SEP, 2012
    This is a great recipe. I used half butternut squash and half pumpkin and I puréed the entire batch rather than half of it so my 1 year old could eat it too (she only has four teeth). She loved it and so do we. Definitely a keeper recipe. Can serve with sprinkled chives or green onions and sourdough rolls... Mmmmm.
  • bethjhum
    30 OCT, 2011
    WOW! This recipe is fantastic just as written. Not bland- It has just the perfect amount of seasoning. The only substitution I made was that I used chicken broth instead of vegetable broth. I would make this for guest or take to a potluck. Everybody asked for seconds and I will be adding this to my recipe box!
  • madelinedipaola
    6 NOV, 2010
    Thanks, Martha! I really enjoy this recipe. I added a pinch of cayenne pepper which goes nicely with the curry and adds a bit of depth and heat. To other contributors, don't assume that this recipe is bland because of my additions and a previous contributor's. A very quick, easy, and delicious soup! Thanks again!

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