4 Reviews
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bluebellgirl on 9.12.2012
This soup was amazing! I used 4 large carrots and half of a butternut squash. I made this for a lunch with friends to welcome the fall weather and it was a huge hit! I highly recommend this one.
violet3 on 10.14.2010
This recipe was my first ever attempt at a curried soup and it was absolutely delicious! Since it’s mid-Oct, I changed up the summer squash and opted for a butternut squash and an acorn squash (what I had and what’s in season).
My husband ate his with a dollop of sour cream and was quite impressed! I’m going to make a double batch of this this weekend to freeze!
llenadadelgozo on 8.4.2010
I absolutely love this soup. It is so easy to make, and tastes delicious! I could eat it in the middle of summer or the dead of winter, but it is best right now while squash and carrots are taking over the farmer’s market!
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kimberlyl on 10.25.2010
Oh my goodness! I just made this for my lunch (because the hubby wrinkled his nose at it when I mentioned the recipe to him) and I have to say this is the best soup ever!! He will regret the nose wrinkle after he tastes this! What a wonderful fall recipe! Thank you!!
violet3 on 10.14.2010
I followed suite with Elisa’s recommendation to keep with seasonal squash. I used a butternut and acorn squash for this recipe and it was wonderful! I also increased my carrots by 2, eyeballed the wine, went a bit crazy with the curry, but it turned out just amazing! Even my two year old slurped it up! My husband and daughter added a nice dollop of sour cream in lieu of heavy cream.
I’m due with another baby in March and will definitely be preparing a couple of big batches to freeze!
vpireiner on 9.22.2010
I made a few adjustments to this, but it is an awesome way to use up yellow squash!
I had large squash, so I increased my carrot content by one. I also seasoned with more than just Curry since my hubby isn’t a big curry fan. I started with simple salt and pepper (and got a little carried away with the pepper, I’m afraid). Then I also tried some dill and marjoram in addition to the curry. I didn’t have any heavy cream, so I missed out on that one. I might try some sour cream…might be a nice substitute and cool off the over abundance of pepper I put in!
Yummy and easy.
I hope it freezes…I put about 1/2 of my batch in the freezer to pair with some winter grilled cheese sandwiches.
pirategal03 on 11.20.2009
De-licious! We loved this soup. It’s too easy to make to really taste this good! We used patty-pan squash, because they looked the best at the farmer’s market, and it turned out great. So warm and filling, we ate it with a salad and never missed the meat in this fabulous meal!
pianomom on 11.17.2009
It was fabulous! The funny part was that my aunt and I had just been talking about a carrot curry soup (looking for the recipe) and the next day this one was posted. I immediately made it and it was even more than I dreamed it would be…thank you!