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How would you rate this recipe?
  • Hermajesty1
    26 NOV, 2014
    Fantastic recipe. I only made one change. I omitted the red pepper flakes and used Penzey's Hot Curry powder in place of regular curry powder. Every drop was savored!
  • Kailua808
    12 NOV, 2014
    This is a very flavorful soup however it is so spicey hot it completely overpowers. There has to be a typo in the amount of red pepper flakes in the recipe. I used a little less then it called for and still it was too hot. The large amount of fresh ginger also adds a lot of spice. I will definetly make this soup again but reduce the red pepper flakes to just 1/2 to 3/4 teaspoon
  • Aspeckles
    25 NOV, 2011
    Absolutely delish! I skip the bay leaves and the chives. Sub in allspice, nutmeg, and cinnamon and it is amazing. I serve with a little bit of sour cream and crackers.
  • alliekat_86
    24 NOV, 2010
    This recipe was delicious, but I agree with AlexisCanCook's comment about the spicyness. I plan to make this soup again, but with half the amount of red pepper flakes. Also, I used a medium curry powder the first time, and will try using mild curry powder next time. An excellent soup for fall and winter!
  • debbiesomand
    16 NOV, 2010
    This is easy and very good. You save a lot of time if you purchase the squash packaged already peeled and chuncked. Most grocery stores sell it at this time of the year.
  • RPapineau
    22 DEC, 2009
    Made for Thanksgiving. WONDERFUL!!
  • AlexisCanCook
    24 NOV, 2008
    Amazing!!! I've been looking for a good butternut squash soup recipe without too much fuss and crazy ingredients and this nails it. Perfect for me...a little too spicy for my family though, so a little less red pepper flakes next time and maybe a touch more broth (I used vegetable since I'm vegan). I didn't have time today, but next time I make this, I will be serving in homemade whole wheat bread bowls. Mmmm Thanks for the great recipe!!!!!

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