Curried Butternut Squash Soup (Japanese Curry)

Roasting caramelizes the natural sugars and intensifies the flavors of the squashes, apples and leeks, giving this soup a rich character that is highlighted by Japanese curry. A blend of aromatic spices enlivened with star anise, Japanese curry contributes a delicate sweetness and mild heat to the soup.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Curried Butternut Squash Soup (Japanese Curry)
Review 1 for Curried Butternut Squash Soup (Japanese Curry)
5 out of 5
5 out of 5
WilThor
Calgary, Alberta
November 7, 2010
Would You Recommend? Yes
-1point
0of 1found this review helpful.
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Excellent Fall Soup
November 7, 2010
I saw the new collection of Spices at the store in Calgary and bought a selection of them, including the Japanese Curry. i have made the soup twice now and find it to be quite an enjoyable dish. I did not have enough squash for the second batch of soup so cut down on the amount of apples (one large and one small Granny Smith). i reduced the amount of spice as well and only 3/4 of a cup of wine. This batch had more forward squash taste and just as much curry flavor and heat. Everyone enjoyed it and it is now in my list of things to cook. Using pre-cubed butternut squash cut down on the prep time too.
Review 2 for Curried Butternut Squash Soup (Japanese Curry)
5 out of 5
5 out of 5
Seewee7
Bloomfield Hills, MI
August 17, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Excellent for entertaining
August 17, 2010
This soup is a conversational piece at a party. I have made a very similar soup (no leeks) for years which can be found in the cookbook, The Silver Palate. Adding curry to the Butternut Squash soup is genius and gives a "punch" to an otherwise bland soup. Highly recommend, 10 stars actually. A little time consuming but well worth it.