Posted: 12/1/2012 7:32:56 AM
Tried this last night with the stove top method. Very tasty. I added some parsnips, celery and the whole can of coconut milk. Would definitely make this again. thanks for the recipe. I loved that it is gluten free, as well.
Posted: 11/14/2012 3:14:28 PM
I made this last weekend and my guests loved it. Sent home the receipe with them! I added a 1/2 cup more milk and a 1/2 tsp more salt and another apple. I didn't have time to wait for the crock pot so I did it on the stove until the apples and squash were soft. Worked great! Will try the immersion blender next time, great tip. The food processor was a little messy.
Posted: 11/12/2012 5:51:26 PM
My husband raved about this recipe and wanted to make sure I will be fixing it again. I did increase the curry powder to 3 teaspoons and used the full can of coconut milk. To simplify the process, I used my immersion blender instead of transfering the soup in batches to the blender . . . so much easier!
Posted: 12/8/2010 3:27:24 PM
loved this.....it is warming, but not so much that the kids couldnt eat it......easy! Great with gala apples. Thank you Pillsbury for helping me learn how to use Indian spices in easy recipes!!!!
Posted: 11/6/2009 11:40:09 AM
This was easy to make and tasty - I used more curry and apple (I added 2 apples instead of 1) than the recipe called for and added two small sweet potatoes in lieu of brown sugar. My house smelled wonderful upon arrival home from work. I also agree that it was more than 20 minutes (I'm including the blending time in), but well work the few extra minutes. I'm going to try the recipe again this weekend and instead of Butternut squash substitute Sugar pumpkins. Thank you
Posted: 11/3/2009 9:14:35 PM
This was really really good. I used more coconut milk and curry than the recipe called for - it was SO good!
For me, the prep time was far more than 20 minutes. I had a really hard time cutting the squash - and I did the microwave thing.
Freezes great - tasted even better (and a little spicier) after being frozen.
Posted: 10/21/2009 11:16:10 PM
My husband said it was one of the best, the kids thought it was a little "spicy". I used vegetarian broth as we don't eat meat. It turned out really well and was really easy to make.
Posted: 10/20/2009 10:30:16 PM
This was delicious! I used a combination of frozen and fresh butternut squash, using all frozen would have made this super easy. I cooked it for 2 hours on high, then 3 hours on low, since I did not have time to cook it on low for 8-10 hours. I brought the soup to work and everyone loved it. Spicy, slightly sweet, creamy, with a hint of coconut. I will definitely make this again. Thanks for the wonderful recipe!
Posted: 10/15/2009 9:32:52 AM
I thought this was a wonderful mix of ingredients, had to however add almost twice the amount of curry and coconut milk to reach the flavor I wanted. I will make it again.
Ginny S said:
Posted: 10/14/2009 1:56:38 PM
So good! I had never cooked with a butternut squash before, but had always wanted to. You will get an arm workout cutting the squash. Be sure and follow the tip to put the squash in the microwave before cutting. Oh, and as far as the coconut milk goes...it is in the oriental food section at the grocery store. In the same place they put the water chestnuts. Happy cooking!