Everyone liked this soup a lot. However, we liked it more when I used curry, cumin and some other spices for more flavour. I also like to roast the squash for awhile before adding to the pot. The bacon really topped the whole thing off and added some nice texture. Thanks for a great recipe!
We have been making this soup for over a year now after we found it on this site. We LOVE it. My five and three year old do too. We do cut down on the black pepper and red pepper to keep it from being too hot for little ones since you can always add more later, but the flavors in this soup are amazing. I was turned off for a while by the amount of steps, but it is so easy I can do it without the recipe now. Thank you thank you thank you for posting this!
I made this soup for my parents and my husband and they loved it. I followed most of the recipe, I just excluded the whipping cream and the sour cream, and we didn't miss it. It was great and I will definitely make again. Thank you so much!
Followed to the T, but I didn't like it at all. Must be a taste thing, as I was sure I would. However my kids and husband loved it, so guess it was just me. :D
Excellent soup - I just made it this afternoon. Very easy to make. I did substitute sour cream for heavy whipping cream and added ginger. Pure comfort food!
WOW!! This is spectacular soup. The only changes I made is I used a 2inch cinnamon stick in the soup and removed it and the bay leaves before pureeing it. I have a chef friend and his tip with this type of soup is to strain it using a fine mesh strainer. Make sure you push it through with a spoon though, you should only have a couple of tbsp left in the strainer at the end. This is just the celery strings etc. Anyway this was soooo perfect.
Wonderful soup. I omitted the heavy cream and it was still delicious. This was better than anything I've tasted in restaurants. Thanks, Kim!
I loved this soup! I was tempted to skip the bacon on top, but I'm glad I didn't. It really pulled all the flavors together, and mixed with a little sour cream was delicious. A definite 5 star-thanks for posting.
I thought this was good but I didn't like the tang the lime gave it so next time I will omit the lime juice. I used maple bacon and I feel it complimented the sweetness of the squash really well. Also I didn't have carrots so I used parsnips and I didn't have a granny smith so I used a pink lady (half of one because it was huge) and it tasted great. I also didn't have allspice or anything like it so that was omitted.Also, I roasted fresh squashes in the oven (halved and face-side down on a lightly greased baking sheet) for about 30 minutes at 425 degrees, or until soft, before adding them to the pot.