Roasted Butternut Squash Soup and Curry Condiments

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I've made this recipe twice now and I definitely recommend cutting the squash in half and roasting it that way! Much easier than trying to disect the whole thing (unless you have a chain saw in the kitchen...Alton Brown probably does, but not me. Otherwise the recipe is wonderful just exactly as written - I don't change a thing.

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A much easier way to deal with the squash is to cut in half, lay it cut side down on a baking sheet, and roast at 375 degrees for 45 minutes or until quite soft. Once cooled, it becomes very easy to scoop out the cooked flesh. Cubing and peeling become unnecessary. The soup is pureed anyway, so no need for tedious prep work. After you scoop out the cooked squash, proceed with the rest of the recipe.

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This is one of my favorite fall/winter dishes. I have made it several times and it is still requested on a regular basis. I agree about peeling the items before cooking. I have found that just using a chef's knive and cutting the skin as opposed to peeling with a peeler is MUCH easier.

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Unbelieveable soup! But do yourself a favor and by the pre-skinned and chopped squash. Haha, that's the only drawback to this recipe. You could get carpal tunnel syndrome just trying to peel one of those babies. Other tan that, this is a fabulous soup.

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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.