Instead of putting 2 more cups of chicken broth, i used chicken cubes/bullion instead, so the soup isnt too runny.

I drained the squash and onion after boiling. (You can save the drained juice for dilluting the soup later.) Then, after it cooled, I pureed it with the broth. If the soup was too thick, I added more broth or the juice that was drained off earlier. I like my soups thick. I also added garlic.

I added one large potato to thicken the soup. I added olive oil but I think next time I will add butter for more of a creamy taste. The soup is good and very easy to make.

Easy to make and delicious!

4 stars for easy, and delicious. I used vegetable broth only, and no water. Butter and Olive oil. Green onions. Extra curry.

Even my kids liked it.

First time to make curry butternut squash soup. Husband was skeptical.. Used a leftover baked potato, leftover cooked apples, steamed squash, sauteed onion, celery, pureed all added chicken broth and leftover broth, curry powder, rosemary, salt, pepper.. Some half and half.. Very delish!!

Tried this yesterday..always looking to do something with all of that squash that comes out of the garden. As usual, I put my own twist to the recipe. I added garlic when I boiled the onion and squash. I didn't use any water, we like our soup a little thick. I put about 1/4 cup of cocnut coffee creamer when I was processing it. Used about 2 cups of the chicken broth, more curry and put a little tandoori paste for a little extra zing. YUM!!!!

I substitute shallots for onion and sprinkle with toasted unsweetened coconut before serving

This recipe was great but I followed the advice of a previous review and cut back on the liquid. I used 4 cups of chicken broth and left out the water. I think next time I would even cut back to 3 cups of water and maybe a cup of cream! I like my soup thick and rich! I also added 1 tablespoon of the curry powder and 1 tablespoon of garam masala. Much tastier! Even my teenagers loved it. With homemade biscuits of course.

I made this recipe tonight and it was awesome, my changes included steaming the squash and onion, using 2 cups of water in the puree, I used coconut oil for the oil, and we added shredded chicken and steamed/pureed yellow beet. Turned. Out. Awesome.

I've been looking for good basic recipe and here one was. I read through all the comments and just made the best soup! I sub'd: two cups chicken stock and 1 cup coconut water for water (I also salt & peppered) while squash was cooking. I let it cool and followed the puree/adds (I did leave some squash chunkier to keep it thick). I also up'd the curry a bit, and added cubed roast chicken. turned out excellent. Thanks

Like others before me, I added the Indian style spices, but I roasted the squash and onions. I usually add a little apple, and puree it when it's done roasting, which cuts way back on the need for the liquid. Then I add in half and half and have used the coconut milk too. I like it spicy so I add more curry and if it's too thick, then I add good sherry if I have it. Not cheap sherry because you are adding it at the last minute and it needs to be the good stuff!

I usually add an apple or teo to this soup and some fresh ginger - we love big flavors.

I drained and saved the 4 cups water for boiling squash and onion. After blending, I added 2 cups of the saved water, 2 tsps "better than boullion" and 15 oz evaporated milk. Then added curry powder, salt and pepper. Delicious! I'm curious to see how this freezes.