This smooth curried butternut squash is sweetened with a little honey and is certain to warm you up on those cold winter days.
Excellent- i followed instructions except i roasted the squash on a baking sheet at 400 degrees for 1 hour to make the skin peel off and then let the cooked squash simmer with the chicken broth mixture for about 10-15 mins. It was smooth, velvety, and with just the right start of sweetness and finish of spice. Definitely will make again. - 21 Oct 2014 (Review from Allrecipes US | Canada)
We love this soup. I did put a little less garlic in it - instead of half and half, I used Greek yogurt and instead of the honey, I used agave. Also used low-sodium chicken stock and added no salt. Perfect with cornbread! - 14 Mar 2014 (Review from Allrecipes US | Canada)
So delicious! This is a rich, savory, and decadent soup with a hint of sweet. This tastes like it was simmered long and low in order to develop such depth, yet it is so simple. There are layers of flavor that will first tease your palate with delicious savory notes that make you go mmmmm as soon as it hits your taste buds. Next, you discover the wonderful sweet undertone of the honey, making it even more interesting. Lastly, you feel the heat of the cayenne as it warms the back of your palate, but not overwhelmingly so. Perfectly balanced and wonderful. This is the kind of soup you will think about and desire long after it has been eaten up. I didn't change a single ingredient and thought it was perfect. This is going in my recipe box! Helpful hint: Use an immersion blender right in the pot to puree the soup. Save yourself the hassle and risk of burning your hands by trying to use a conventional blender. An immersion blender will soon become one of your favorite kitchen gadgets (ranks right up there with my Kitchen Aid stand mixer). - 08 Jan 2015 (Review from Allrecipes US | Canada)