Roasted Butternut Squash Soup and Curry Condiments

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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.

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This was AMAZING! Added a bit of spice with Old Bay seasoning, it was perfect. Will keep this one for sure.

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This was my first time eating or cooking butternut squash. I followed the recipe exactly as provided. The taste and texture was different .... but it was very good. For me, the soup should be served with a sandwich since it doesn't have any beans, meats, or other vegetables.

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Very good soup. I have been looking for a while for the best squash soup, and this is it! The curry adds just the right spice. It's also pretty healthy. No heavy cream, yet it's creamy. The only fat is the olive oil and the fat in the chicken broth. The condiments add a festive touch.

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This was very very good. Must try. I only used one apple because I was afraid it would be to sweet. It was a good choice.

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This is my all time favorite soup! I have made it several times and sometimes add a splash of apple cider. Also when cut for time or want to make sure I have ample portions, will add a bag of frozen squash so I have enough soup and the taste remains fabulous and comforting!!!

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Great soup, though next time I think I'm only going to use one apple since it was a bit too sweet for me. But this is a very easy recipe and when I served it the guests were duly impressed. Another tip: just cut the squash in half, coat the flesh with olive oil, and roast it in the skin; you can just scoop it out once it becomes soft. Unless you have a knife that can cut through cement, there's few things worse than trying to peel a raw squash.