Roasted Butternut Squash Soup and Curry Condiments

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I like the soup until I put curry in. I love curry, it just doesn't work with butternut squash to me. I think apple cider works better with butternut squash to me.

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Outstanding! Delicious soup, easy to make & .you can make it as thick or thin a you like by just adding more vegetable stock. I used 2 firm pears instead of apples as I didn't have any apples tonight and it was fantastic. I doubled the recipe and wish I had tripled it. . This will be a regular staple in our house!

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Delicious!..I've been making this warm, hearty soup all winter...Thanks Ina!..It's Fabulous!!..<3

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Super easy to make. I used a hand mixer - and this was not just easy to make but easy to clean up!

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This was an easy flavor filled dish. It is a filling and low calorie soup. I made this for my sister-in-law and she couldn't say enough about it and went home to make it for her family and in-laws. I love it because it is so different from your soups that come from a can. I also use the roasted butternut squash, apple and onion as a side dish to chicken. I just wish you could make large batches and can it. does anyone know a way to can squash?

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I made this recipe last fall and and loved it so much, that I decided to make it for my sister and my brother inlaw for Thanksgiving. What a hit !! I thought it was so easy to make. And great for the next day.

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Haven't even gotten to the finished project, (roasting process but I almost cut my fingers off trying to peel and cube the squash! Such a klutz, this soup better be worth it!!

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Love this soup! I stumbled upon this recipe a year ago and it is one of my favorites. It is easy to prepare, and also a healthy choice. My husband and 3 teenage boys are not typically squash lovers but they sure enjoy this soup. It is great as a starter or as a hearty stand alone. Thanks Ina!

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Just made it and put it in the fridge for tomorrow (haven't made the toppings yet- it was pretty good after I let it simmer for a few minutes. I've never eaten butternut squash before, but this recipe was a good way to try it. It took an extra 5-10 minutes for one of my trays of veggies to roast in the oven for some reason, but everything turned out tender with very little blackness. My only complaint is the vague instructions on how much chicken stock to use.. I went ahead and prepared 3 cups but only ended up using a little bit less than 2 cups between making the purree and adding some to the purree over the stove. When I used the "purree" function on my blender, it made the veggies a little more liquid-y than I intended. I prefer soup with a little chunkiness to it. Otherwise, this recipe is good, I look forward to trying it with the toppings tomorrow. Thank you.

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This recipe was o.k. I made it on a whim without expectations. The "roasted" veggies and fruits began to burn well before the time was up. The finished product was underwhelming and bland. I probably will not make this again.