About this recipe: Roasted butternut squash is blended with apple, ginger, coconut milk and a very generous helping of curry powder. It makes a warming and very tasty soup that the whole family will enjoy. I top it with toasted pumpkin seeds for a bit of crunch.
Wow this was good! I loved what fresh ginger did to the flavor of the squash and the apples. Such a great combination. Thanks for sharing this recipe. - 06 Jan 2016 (Review from Allrecipes US | Canada)
My husband and I loved this and went back for seconds. I added the full amount of curry then tasted it before adding the coconut milk. I was worried it would be overpowering, but after the coconut milk, it was great. Only changes I made were using vegetable broth instead of water/salt and simmering it longer. Sprinkled some roasted sunflower seeds on top since I didn't have pumpkin seeds. Looking forward to having the leftovers! - 08 Dec 2016 (Review from Allrecipes US | Canada)
Really good and simple - I didn't put enough curry in, but added it after first bowl. I always hold back to begin with. - 25 Oct 2016 (Review from Allrecipes US | Canada)