This is a very warming soup, with ingredients that give it a special kick - like chilli and ginger. You can increase or decrease the amount of chilli and ginger to taste.
Brilliant. I grew a lot of squashes this year, so had to have a go at this soup. Very smooth, very tasty. The soured cream finished it off nicely. Next time will serve over chicken. OOoo can taste it now. I tweaked it slightly by doubling the amount of squash. Once completed the 2nd amount was softened, roasted with a little oil sprinkled with a little dried Thyme and blended with a little hot water and stirred in. Had the taste of a delicious korma ! - 18 Dec 2013
Yum!!! I prefer the squash roasted. Split the squash in half, salt & pepper and put 1 TB butter in before roasting 1 1/2 hours. Pour the juices out into soup pot before cutting so you don't lose the liquid. It was great as it was, but the heat was minimal. I will make again with more jalapeno so I can try it with sour cream. Thank you so much for the recipe! - 18 Oct 2010 (Review from Allrecipes US | Canada)
Totally vegetarian. Increased the coconut milk to 1 cup and added 1 cup of vegetable broth and sauteed the the onion in olive oil. Very good soup. - 13 Jan 2011 (Review from Allrecipes US | Canada)