This recipe is awesome! The spices gave it several layers of taste, which is delightful. I'm a salt junkie, and I cannot believe how much taste this has without it. The breakdown of calories, though, when it's printed is a bit off - I did the calculations myself and it's about half of what it says.
I made this lovely soup this week. It tastes even better left-over, so make it ahead to get the richest flavor. I think baking the squash as directed makes the squash sweeter. Great soup !
I made this the other day, with a slight modification. I didn't have butternut squash, so used a kind of sweet tropical pumpkin that is quite similar, and used an equal amount of white potato to make up for the pumpkin not being quite as smooth and creamy as butternut squash. I also left out the coconut milk because I forgot to buy some. :)
I was inspired by this soup. The rich spicy flavors really go well with the sweet and mild squash. I love the thick creamy texture. The color is beautiful.
I had it by itself the first day, then I had some of the leftovers the next day served over rice, and it was good that way, too.
I make a lot of soup so I'm always looking for fresh ideas. This had a nice balance of flavors. Made this as is, except I used Chicken Broth, since that's what I had on hand. My husband likes spicy food, so I had to add more cayenne at the end to turn up the heat.