Roasted Butternut Squash Soup and Curry Condiments

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Overall this was a great TASTING recipe. It is not as easy though because butternut squash is hard as a rock raw. This recipe says to cut into cubes before you roast it and if you don't own a chain saw or at least a super sharp knife... it's going to take you 1-2 hours to cut, peel, and seed. (I doubled the recipe for a dinner party so it took even longer. I felt like compared to the onions, more apples could have been added to bring out sweetness a little more. Which is why it's good to add the banana and coconut on top of soup. Other than the constant chopping of vegetables and fruit it was awesome. Just make sure you have plenty of time to cook the recipe. I don't think the amount of servings, time to cook, or number of ingredients is all true, but then again... it's a recipe; make it your own.

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This was REALLY tasty and so EASY to make. I had a left over half of a cooked butternut squash that I needed something to do with and cut this recipe in 1/4 and I'm having it now. Last night when I was figuring out what to do with the cooked squash I was perusing this site and lo and behold, the recipe jumped out at me. I simply then roasted 1/4 of a large onion and cut up a small Granny Smith apple and roasted that too. I scraped out the cooked squash and put it in a plastic container, which later I added the roasted onion and apple to and put it in the fridge. Today I finished the soup using one cup filtered (chlorine and fluoride free of water and 3/4 teaspoon"Better than Boullion" (which tastes like home made and added 1/8 t curry and some fresh ground pepper and it is marvelous. I was going to put a little Miso in for added flavor and health benefits but it doesn't need it( for flavor. Great Recipe. Thanks Ina.

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after making this amazing soup 3 times...I declare this delisious soup my favorite.

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Very tasty!! I didn't have enough butternut squash, so I added pumpkin as well. Didn't have chicken stock, so I used chicken broth (be careful because it's salty so I used salt to taste in recipe. I also didn't roast, but cooked on the stovetop, And added a dash more pepper and curry. I guess I really changed the recipe up! Either way, the taste turned out great and I like to use what I have instead of always making a run for ingredients.
I love Ina's food and recipes, they are always great even if they are altered :

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Love soup during the cooler months of the year and looked forward to making this. Ina is my go to chef but was disappointed in the overall flavor and consistency. I like all the ingredients called for in this recipe, but for me and my family it was quite bland.

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Delicious! But a note to make it easier for people. I heated up the stock, added the roasted vegies to it, mashed it a bit then used my hand held blender to puree it. Simple, one pot mess with less clean up. It was good before I added the curry so I hesitated to add it, but did anyway and it is wonderful! (Besides, I have my own homemade curry that is much better than store bought blends! : (But, that's another recipe!

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I like a thicker soup and this won me over. Absolutely delish.

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Easy and tasty. The condiments definitely make it!

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The was nothing wrong with the recipe, it was very easy to follow. The problem is with the flavor and texture of the soup. My crowd for Thanksgiving was my daughters and boyfriends aged 18-26. All thought it was a nice job but did not want to eat the soup. I likened it to gruel in consistency. I think serving it to older veggie lovers may have elicited a better response.

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Fabulous soup. We did our own adjustments, we trippled the curry, and added 1 can of coconut milk, and a few red pepper flakes. It was the best BQ soup I've ever had. And I've had a lot as it's one of my favorite fall foods. The roasted vegetables add so much flavor and make this a great do ahead dish for dinner parties.