Food Network
Home> Recipes> Holidays and Parties> Thanksgiving>
Curried Butternut Squash Soup Recipe

Curried Butternut Squash Soup

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (70)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 70

Showing 41-50 of 70

Sort by:

Newest

  • on October 24, 2009

    Flag

    i really loved this soup i added a fugi apple, which was what i had in hand, it turned out great, i didn't add the extra honey just one tablespoon.It tasted awesome, even my 12 yr daughter love it, perfect for fall. thanks

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 21, 2009

    Flag

    This soup is creamy, velvety, and absolutely yummy! For texture, I have served mine with roasted pumpkin seeds, peanuts, tortilla chips, or the roasted seeds of the butternut squash!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 20, 2009

    Flag

    I had some cut up butternut squash and in 5 minutes I had the soup on then ate it in 20 . The curry adds a wonderful flavor. A great weight watchers idea also.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 16, 2009

    Flag

    Love this recipe! The curry gives this lovely soup a little kick. Even my husband, who hates all vegetables, thought this soup was great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 03, 2009

    Flag

    I never considered myself a fan of squash, but wow has this soup changed that. Incredibly good especially considering how simple it is. I did take several other readers suggestion and use only 4 cups of broth rather than 6 and it came out with a perfect texture and consistency. Thanks Ellie!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 17, 2009

    Flag

    I have been making this exact recipe for years with pumpkin puree instead of the squash for thanksgiving and holiday dinners [minus the honey and with about 1/2 cup coconut milk] - it is a big hit with family and friends, even the ones that dont typically like curry. Adding the coconut milk definetly adds another layer of flavor but will add a few calories.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 08, 2009

    Flag

    The flavor of this soup is VERY good; however, I thought the 6 cups of broth made the soup way to thin and diluted the flavor. It was so thin that the yogurt for garnish sunk to the bottom of the bowl. I followed the recipe to a "T". This is a recipe I would make again, but I would only use about 4 cups if chicken broth. The flavor was awesome!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 22, 2009

    Flag

    My whole family (even my "totally against anything healthy" husband really loved this. I work in a nice restaurant that often serves a delicious squash soup, and I was wondering how close this would come. I thought it was really close even without any cream! If you want it even more full or darker tasting a tiny bit of paprika or molasses adds just a bit more depth.

    I am glad to hear it freezes well. Once the squash are peeled it is so easy so I plan to make big batches.

    I loved the yogurt on top.

    Ellie, you are the best! I am so glad there is someone using organic items in their cooking on t.v.! Keep up the great work.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 09, 2009

    Flag

    I love butternut squash, but really have a strong distaste for curry. So, i thought it would be nice if i omitted the curry and replaced it with 1 tsp nutmeg and 1 1/2 teaspoons coriander. The balance of the two was really great. I definitely couldn't taste the honey, maybe i could have put another tbsp in. When i pureed the first half in my blender, it came out really watery, so i strained what was left in the pot and added the boiled squash and onion without the broth into the already pureed mixture and the texture was much better. Next time i would reduce the amount of liquid by at least 2 cups. After tasting the soup, it was missing a ton of salt. I added a bunch and it was still missing something, so i added butter and a sprinkle of parsely, and it tasted much better. The yogurt on top was great and made the soup luxurious, if you will.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 04, 2009

    Flag

    I made a batch of this soup last night and not only did it make my house smell WONDERFUL....Its tasted incredible! I actually just got done eating leftovers: I thought it was the perfect amount of curry. I cant wait to try Ellies curried chicken salad next.....

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
295
 
Total fat
6.5g
 
Saturated Fat
1g
 
Cholesterol
0mg
 
Sodium
415mg
 
Carbohydrates
56g
 
Protein
11.5g
 
Fiber
7.5g
 
Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.