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Showing 1-3 of 3
on December 12, 2010
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!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 17, 2009
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!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 16, 2007
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. :)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (465 g)
Servings Per Recipe: 4