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6 Reviews
andreak
November 23, 2023
This is my go-to recipe. I make it for Thanksgiving each year and everyone wants the left overs for themselves! I tried some with more steps/ingredients and this one proves simplicity is always a good choice! If the time of year is right, and you can get your hands on local farm raised ingredients it makes a huge difference - don't hesitate!
Jay D.
October 12, 2014
How long does it take to roast the squash? - not knowing makes it difficult to plan for cooking the meal.
Patty
April 13, 2014
Wonderful addition to dinner tonight. I love leeks, not overwhelming flavor, all blend together well.
Rabia S.
February 3, 2013
I opted for roasted veggies (parsnip and mushrooms) over the almonds, cilantro, and coconut, but this recipe is great! I had been looking for a rich butternut squash base without heavy cream, and this was perfect.
tenpenny
January 15, 2013
This tastes amazing and I love that there's no cream. Like the previous commenter, I omitted the almonds (I would suggest toasting the squash seeds and tossing it in the soup) but I kept the coconut and cilantro and some chipotle for smokiness. This recipe is a keeper!
annanymous
November 6, 2010
the almonds overpowered the squash, so i stuck with toasted coconut. great recipe. thanks!
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