3 Reviews

Delicious! I used chicken stock instead of chicken broth because that's all I had in my pantry and it worked out just fine. However, I'd suggest cutting down on the amount of liquid used- the soup was a little runnier than I expected. I sprinkled some cinnamon on to serve- yum!

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amlangley December 12, 2010

This is an excellent soup - very flavourful and nice and thick. I made a few changes, and the soup turned out great. Here they are: I used 4 cups of good quality veggie broth and 2 cups of tomato soup (I ran out of veggie broth, but the soup seemed to work nicely). I cut the honey down to one tablespoon, and I used 1 tbsp of curry powder and 1/2 tbsp of garam masala for the spices - I didn't need to add salt or pepper, or the butter, which cut down the fat content! An awesome fall soup!

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emlarocque October 17, 2009

A great tasting soup and easy to make. I used vegetable broth to make it vegetarian and omitted the honey as I wanted a more savoury soup. I much prefer this recipe to the other curried butternut squash soup recipes posted because the others contain apples and end up too sweet. This is a good one for those who like their squash soup a bit more savoury but still buttery smooth and delicious. :)

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grumblebee December 16, 2007
Curried Butternut Squash Soup