Butternut Squash and Apple Soup

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I loved this soup, following the recipe exactly. It's plenty sweet enough for me as is. I used a good quality cider. The only oddity to me was the direction to "warm the butter and oil with the onions" (first step. This, obviously means to cook the onions over low heat until soft. It's just an wording, but might confuse beginners. Otherwise, the recipe is wonderful as is. I DID wonder if I should be using chicken stock rather than water, but it was great with water.
Ina's recipes are almost always wonderfully tasty and easy.
--Peter in New York

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This is a wonderful homey soup that really hits the spot. Don't be put off by using curry powder (or the quantity she calls for - the soup doesn't taste too curry-ish, it just gives it a great background flavor and depth (be sure to use sweet/mild!. Those who don't cook with curry or aren't too familiar with it may want to cut the amount in half. Unlike some of the reviewers, I make the recipe as is with water because I like the taste of the butternut and apples, etc, to come out - chicken stock takes a bit away from it but do as you please. Sometimes I will add a dash of cream or half and half to give it a little extra creaminess. This is one of my top five soups I make.

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I wanted to use fresh seasonal produce and looked for tons of recipes, I saw this one and immediately decided this would be it. I halved the recipe because there are 2 adults and 1 toddler. I did make a change to it, instead of curry powder, I used cinnamon. It turned out wonderful. Though my fiance did not like it, he said it had the consistency of applesauce and the taste was not good. I had my second helping at lunch today and will be bringing a bowl over for my future mother in law tomorrow.

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Made this for Christmas and everyone loved it! I used Fuji apples, cut the curry by half and used vegetable broth instead of water. YUM!!

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This soup was great! I used a cup of chicken stock in lieu of one of the cups of apple juice, per another reviewer. It's a very healthy soup, having no cream but it tastes rich. I used a stick blender to puree it right in the stock pot. Another keeper from Ina.

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I don't know where I went wrong but this was awful!! I'm making it for a dinner party tonight and I'm afraid to serve it. I had to make some major changes to it to make it remotely edible. Liek I said, I have no clue where I went wrong because I love her recipes and all of the rave reviews it has. Who knows.

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Today is the second time making this recipe. I really enjoyed the soup the first time, but am making a couple minor changes this go-around... 1. only 1.5 tablespoons of curry powder and 2. adding a tablespoon of molasses before processing.

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I served this recipe for Halloween, decorated with sour cream spider webs. IT WAS A BIG HIT!

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My 13 y.o. son and I spent a Saturday night making this. It was time consuming due to the peeling/chopping but it was delicious! We substituted 1 C. chicken stock for 1 C. water but next time we will try using 1 C. half & half instead of the chicken stock.

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My friend made this soup as the first course of a dinner party. It has the perfect balance of sweet and spicy and is hard to stop eating. This would be so perfect as a prelude to Thanksgiving dinner.