Roasted and Curried Butternut Squash Soup

This is a grown up treat. I hate squash, but I cater parties and was asked by the client to make a squash soup. I searched and found this recipe, followed the instructions exactly and wound up with a soup I tried and actually liked(!!!) and received rave reviews from my paying clients over. Have used it several times since and am working on coming up with some short cuts which may allow it to obtain better ratings on the quickness & easiness ratings. As for the kid-friendly rating, who cares? Not everything is for children, who are notoriously fussy eaters and should not be catered to as they have no sense of taste and should be ignored in terms of culinary aspiration. AllRecipe should add another rating scale - entertainment potential, in which this recipe would score off the charts.

This soup is okay. It's quite similar to an excellent recipe that was passed on to me from a friend and which I later found in Vegetarian Classics by Jeanne Lemlin. I prefer the latter recipe which I've modified a little and which includes coconut milk and fresh ginger. I recommend substituting the yogurt with coconut milk; nixing the oregano, cinnamon and nutmeg and bayleaf and instead using extra garlic, 1 inch of fresh ginger root (finely minced), and 1 -2 T. of sweet curry powder and a dash of cayenne pepper for bite. This soup will knock your socks off. It's gotten rave reviews everywhere I go.

Okay, I must confess,I've made this twice and it's a keeper! 1st time I made it, I started off by accident NOT reading the recipe, and cut the veggies, sticking it in a pot with vegetable stock and while it was boiling away proceeded to read the recipe... Well, after all of that, it turned out terrific! My husband proclaimed it his favorite, yet! Then 2 weeks later, I roasted the veggies and must admit it was even better than the first time! So, if you don't want to "mess" with roasting as some have suggested- don't- boil it and run it through the blender/food processor and you'll have a definite keeper recipe! But if you are patient and roast everything, you will be rewarded handsomely for your effort! My husband and I thank you for this terrific, low cal meal!

I made this and substituted 2 cups of coconut milk for the yogurt, added more curry and ginger, more brown sugar, and a bit more salt. It was easy to make and my family loved it. A definite keeper.

The roasted veggies made this soup delicous. I also used the coconut milk instead of yougart.

AWESOME!!! I just love squash soup, this one is a healthy keeper!!! I used 'World's Greatest Vegetable Broth' found on allrecipes.com for my vegetable stock, it is HEAVENLY, and compliments this recipe well! (I try to avoid store-bought stock because of all the salt.) I doubled the curry (and I used Sharwood's extra-hot curry, and it really wasn't overpowering, just gave it a nice mellow flavour, if you can beleive it) and I alse added some baked apples and carrots to the puree. Tastes great even without the yogurt. Delicious!

UPDATE 10/13/11 No matter how much I make this, I never tire of it. I decided to add some diced macoon apple but did not puree, nor did I peel them. gave bits of color and that bite of sweet apple lends to the savoriness of the soup. No oregano..i always sub a bit of fresh cilantro. Excellent! Perfect for a cool fall day. Recipe followed exactly except omitted the oregano, upped the curry to 1 1/2 tsp.,and didn't add yogurt directly to soup; just used a dollop to garnish the individual bowl. Used cilantro instead of parsley out of personal preference. Used Lawry's salt instead of regular. I used 2-15 oz. cans of broth. Important to remember that each squash has a different water content so adjust accordingly. The buttercup used didn't have a high water content so added broth after everything else was pureed and added to the stockpot. Since the squash was exceptionally sweet, I didn't need to add brown sugar. The dollop of yogurt added a nice creamy touch. Thank you for this wonderful fall recipe that I'll make seasons to come!

Wonderful! I used two medium squash since recipe didnt specify size of the one, also I upped the curry powder and used coconut milk at the advice of another review, in place of yogurt because I didnt have any. But these were my own person variations... This is just a great recipe with a perfect blend of spices. Other reviewers mentioned it being annoying to roast the veggies or that it dirtied all of their dishes but to the contrary I dirtied very few dishes and how hard is it to cut a few veggies and stick 'em on a cookie sheet? Only problem I had was being to imatient to let them cool before I scooped them into processor! Ouch!

I loved this soup! Just bought a fresh jar of curry powder which made the soup really potent; just the way I like it; nice and spicey! I'm not crazy about sweet soups, so I left out the sugar. Delicious Lesley and thanks!

I make a lot of soups, this is a wonderful soup, that is restaurant quality. I did leave out the brown sugar because I roasted the squash giving it a sweeter flavour than if you cooked it another way (boiling). I also sauteed the onion and garlic, no special reason, would try them roasted another time. I also used coconut milk instead of yogurt which gave it a creamier mellow flavour. This recipe is a gift to soup lovers!

This is my go-to meal when I don't feel like doing a lot of work in the kitchen. It's delicious, healthy and so easy! It doesn't need brown sugar as the roasted veggies are already sweet. I skip the yogurt and add cayenne pepper for a little heat. Veggie stock makes it vegetarian. A couple of strokes with the immersion blender and voila! Delicious!

I didn't have to tweak this recipe very much, and it was SO GOOD. I did do some things differently because I didn't have oregano - I used 1 tsp. pizza seasoning. Also, I used another reviewer's advice and added 1/4 cup coconut milk in place of the brown sugar, although NOT in place of the plain yogurt. I didn't put in 6 cups of veggie broth, I actually slowly added enough until it was to MY desired soupiness. I did double the curry and added 1 tsp red pepper flakes because I need the heat. I garnished with CILANTRO, because it's so much more fitting and compliments this soup better than parsley. I have three male roommates, two who took the leftovers to work today, and one who said this was the best soup he's ever had.

Made just a few changes: Added (roasted) 1 inch piece fresh ginger, used 4 C. chicken broth and 1 C heavy cream after it was done simmering. I don't usually eat much soup, but this was BEAUTIFUL. Complex flavors, a little bit savory, a little bet sweet. It was a wonderful thing. Thank you for the recipe.

This recipe was amazing! Roasting the butternut squash, onions, and garlic gave it such a rich and comforting taste. I made the following modifications: I cut the broth down to 4 cups, excluded the yogurt (to make nondairy), and added a pinch of nutmeg. During the blending process (in my vitamix) I added about 2 cups of the broth, then added the remaining 2 cups while simmering on the stove. Make This!

This is absolutely the most delicious soup I've ever eaten. I didn't follow the recipe very closely but the idea of making a base from roasted squash and other veggies it brilliant. The roasted squash is incredibly sweet and loaded with flavor. I used an organic butternut squash. I also roasted an onion, a couple cloves of garlic, a half a jalapeno pepper and a red pepper. I blended them all with just a little coconut milk and chicken broth and heated it up. I also stirred in a couple of spoonfuls of Patek's curry paste. I have a feeling this soup is very adaptable and foolproof. I will make it again repeatedly!

I made several changes to the recipe, based on the suggestions of others. I used only 2 cups of vegetable broth and dropped the yogurt, but added a can of coconut milk instead. I added a handful of fresh cilantro to the blender as I was pureeing the mixture, then upped the curry powder to 2 tsp, upped the cinnamon to 1 tsp, and added a pinch of ground ginger. I also left off the oregano, nutmeg, parsley, and bay leaf. I used sour cream and extra cilantro for garnish. With all these changes, FABULOUS soup. My husband loved it. The only reason I didn't give 5 stars is because I made so many changes to the recipe.

I prepared this using Amanda L's suggestions. I worried the soup would be too sweet but the sour cream with lime zest and chopped cilantro was a perfect balance. Absolutely use FRESH ingredients, grind your own cinnamon and nutmeg to make this soup perfection.

I've never reviewed a recipe before. I have used and enjoyed many recipes, yet never felt compelled to review any of them.....this recipe changes everything! I made it exactly as indicated, except I added two chopped "Granny Smith" apples to the mix prior to the "Puree" step...This soup is absolutely amazing!!

It's quite good. I sped up the process by cooking the squash in the microwave first. Added one chopped apple with the onion & garlic.

Very tasty. I omitted to the cinnamon and oregano as a few reviewers suggested and used about 3t of a sweet curry powder, and sour cream instead of yoghurt at the end which made it much more earthy. Had it at Christmas Eve dinner and everyone loved it!

I roasted the veggies the night before and then put in refrigerator ready to be pureed the next day. Very delicious - everyone loved - and doing that step the day before made it far easier.

Roasting always brings out the natural sweetness. I added a little cayenne pepper and some Garam Masala (an Indian spice) to make it nice and spicy. Loved the yogurt in it, my husband omitted it. The yogurt really provided a nice cool contrast to the spicy soup. Very Weight Watchers friendly.

I used this recipe as a foundation, but i made quite a few changes. Firstly, I omitted the garlic, bay leaf, parsley and yogurt. I added a large, tart green apple, peeled. I also used medium curry powder instead of mild. It came out fabulous and got rave reviews!

This soup came out great. I did make a couple of changes based on what I had on hand. I din't use cinnamon, and added some ground sage and ginger, and used fat free half and half and 1% milk instead of yogurt. I used chicken broth instead of vegetable. Also, when roasting the vegetables, I would suggest not adding the onions until half-way through, as mine were a bit burned. Also, my blender was not cooperating to puree this, so I ended up just using a potato masher. It's not quite as smooth, but still excellent. Will definitely makes this again.

I love butternut squash and also loved the seasonings in this recipe, but I did not like them together. Butternut, naturally has a a delicious sweet and light flavor that was completely overpowered by everything else.

I loved this Squash soup, I was dying to make one from the scratch! Since my husband and I are lactose intolerants I replace plain yougurt with 1/4 cup of lactose-free sour cream and tastes really good!

I roasted 1.5 butternut squash, 1 onion,half a large carrot,half an orange pepper,several cloves of garlic in skin,1 potato, 1 sweet potato, then scooped out the squash flesh and squeezed out the roasted garlic and de-skinned the orange pepper, I sauteed 1 stick celery in 2 tablespoons butter and added curry powder,cumin,paprika,cinnamon, nutmeg,salt,black pepper then all the rougly chopped roasted vegetables, mixed around over the heat for a bit, then added lots of vegetable stock,then added some maple syrup and brown sugar and more seasoning as it needed it.a few bay leaves and freshly chopped parsley and i turned off the heat for the flavour to mingle.

This recipe was good. It's lower in fat than one made with cream, that's why I picked it.

I made a few changes to this recipe. It has now become a favorite both of my family and at work! I used 2 medium butternut squash instead of 1. It gives a bit more volume for lunches or dinner the next night. I roasted a 2 in. piece of fresh ginger with the garlic. Instead of just using the 6 cups of broth I combined 2 cups of broth slowly while blening the squash, then while heating the soup with the seasonings I added 1 cup of heavy cream (it's MUCH better with a few extra calories) and 1 cup of coconut milk. I added about 2 cups more broth (I used chicken instead of vegetable) if the soup was a bit too thick. I felt that the brown sugar was not necessary so Idon't use it. I top the soup with light sour cream and finely chopped basil. I promise, this is the BEST.

For a variation, I used a butternut and an acorn squash, added a few carrots and a can pumpkin and cayenne pepper. Roasted the vegetables on foil and the clean up was easy. I used a stick blender and it went really fast. I made a large batch and have several servings in the freezer.

This soup is fantastic! I doubled the spices and because I had no yogurt I substituted low fat sour cream. I'm planning on using this recipe for Thanksgiving!

Yummy recipe. My husband and I are vegetarians and we also love curry so this was just an all time winner with us.We are fond of spicy food so I did add a bit more curry. Great ricipe thanks so much!!

This is such a delicious soup!! I use a couple cups less of the broth so I have a bit thicker soup. It's so good!!

Incredible! I have made this recipe at least 5 times and t his is quite a wonderful soup - I double it and freeze some for those wintery days. I also served it at a dinner party and put a dollup of plain yogurt in the center and swirled it around with a knife - it looked VERY gourmet!

this is my kind of cold weather comfort food! delicious. i kicked it up with 1 1/2 tsp curry powder and added some cumin as well. a dollop of yogurt is just the right compliment. definitely going in my recipe box

This was good but, sorry Lesley, NOT worth the extra time and effort to roast the veggies. I have made many butternut squash soup recipes and this one was not the best. (I added extra curry for more kick too.)

This soup is fantastic! I didnt add the yogurt, cause quite frankly it didnt really need it. I bet if I did add it, it would just make it even better though. It is so low fat, low carb, and very tasty..I am glad I found it. Just started a diet and it is my new fave! Thanks for posting it.

AMAZING RECIPE! I decreased the amount of brown sugar and cinnamon and added extra curry and some chipotle, otherwise it was too delicate for us. I skipped the yogurt and added three tbs. heavy cream instead. Very nice recipe that everyone loved.

This is a wonderful cold winter night's soup! I added extra curry - we can't get enough. We used the yogurt as a condiment, rather than mixing it in with the soup - wonderful! We will definitely make this one again - soon! :) Thanks for the terrific recipe!

It was all good (too soupy tho) until I added the yogurt when it got all these white specks. What happened?

Followed exactly as written, except for the yogurt at the end, didn't have plain yogurt. I guess it was the curry, but it was too much of a smoky flavor for us. Next time I'll omit that and see how it tastes.

Roasting the vegetables really gave this something special. I was complaining about the level of work to put in to this recipe but at the end of the day, I was in heaven with my favorite soup. I cut back on the last cup of vegetable broth as 5 cups seemed like plenty and the extra may have made it too watery. Great recipe, thanks for sharing.

Roasting the squash, onions and garlic makes this soup amazing. Very worth the bit of extra time. I used light coconut milk in place of yogurt to make it vegan and added a little extra curry paste to kick up the spice a notch. Overall, an excellent soup to warm you up on a cold night and use up the last of that fall squash!

This was the first recipe I tried with my new food processor and it was a great choice. Very tasty soup. I added extra curry powder because we like things hot in my house.

I'm eating this right now. It's delicious. I made one change: I used coconut milk (lite) instead of yogurt and part of the veg broth. It's very flavourful. (Also used cumin, coriander, paprika instead of oregano, cinnamon, nutmeg (guess that's more than one change.)

made pot roast last night and added extra root veggies (turnip,carrot,potato, and parsnip) and roasted the squash, used half the squash and two cups of the veggies, turned out great! thanks

It was too sweet for our liking.

Very easy and outstanding soup. We are very health and weight conscious and this is very satisfying. I love it just as it is, added a shake of cayenne to my husbands bowl, as he prefers everything spicy.

Really good and easy soup. I had to amp up the spices a bit.

I have never make butternut squash soup and was skeptical to try but I am sure glad that I did. I followed the recipe as it was written except I used low fat sour cream instead of the yogurt. I like that fact that it was low in calories, fat and extremely healthy soup. The curry blended very well together with all the ingrediants. Thank you for posting this well balanced comfort food.

Ok. Not AMAZING, but pretty good. I think that I'd just use cream instead of the yogurt next time. Also to anyone else making this recipe, allow yourself more time than it states to really cook the squash. I didn't even have a very thick or big one and it took much longer than an hour.

This was a good soup to come home to on a wintery day. It went over well with the dinner party and I made it again for myself but added chorizo.

Delicious! Worth the extra baking time and so simple, really. All I needed to buy was the squash! I used EXTERRA's spice recommendations but kept the oregano in since everyone's a fan of it in my family. Instead of yogurt, I added a half cup or so of fat free half and half.

Excellent, got so many raves. Will make again and again. Thank you for the sharing.

Made this tonight for the first time. Really great flavor -- perfect for a chilly November evening. I used only 5 cups of broth for a thicker soup. It worked, but it might have been a little TOO thick. Your mileage may vary. I'd definitely take the other reviewers' advice and use coconut milk instead of yogurt next time -- the yogurt tends to clump when you put it into the hot soup.

This was my first attempt at Squash soup and I have to say it was much easier than I thought it would be thanks to this recipe! I did make a few changes.. Had no vegetable broth so substituted low sodium chicken broth. I added an extra teaspoon of curry powder and extra teaspoon of brown sugar (as the particular squash I used wasn't the sweetest one ever) and a cube of frozen ginger. I also added a dash of cayenne pepper. After tasting the soup I thought it was good and then I added about a cup of coconut milk and it became GREAT! :) The coconut milk added the depth of flavour and creaminess that it needed. Will make again!

I feel something is missing. It wasn't creamy as I was hoping. Although, my husband thought it tasted healthy. I think I'll keep looking for more recipe of butternut squash with more creamy and sweeter flavor.

I'm on a restricted diet so I had to change the yogurt to 1% cottage cheese, left out the brown sugar and it still turned out amazing! I hope to make this for my friends as is for a harvest party because I can tell it will be even better.

Sorry, this soup went uneaten at my house. I had to throw most of it out. We even have sophisticated palates. I will go on with my search for a good squash/pumpkin soup my family will enjoy. My 19 year old said she would rather it be a bit more savory and didn't care for the nutmeg.

very good

This was my first attempt at a butternut squash soup and it was a slam dunk hit! My friends wanted the recipe. I froze half of it and later in the week thawed and heated and it was just as good!

Did this last night and it came out great. I never knew butternut squash tasted soo good! I didn't add curry/bay leaf, but I may do that tonight but just to my serving. I didn't have yogurt, so I used a bit of half and half. Very soothing (almost Nostalgic becuase once it's blended it reminds you of baby food!! Great recipe. I'm looking for a good (quick and easy) sandwich to make to go along with it. Any suggestions??

WOW this soup is delicious!! The roasted veges make all the difference. I did the garlic in a roaster with a slight drizzle of olive oil (don't know if that affects the taste at all - probably not), and because I am low-carb but not low-fat, I used about 3/4 bar of philly cream cheese instead of yogurt. My VERY picky 8 year old couldn't get enough of this soup!!! First time eating it, and already a family favorite!

This soup is so incredible, I could not believe I made it myself. It's rich, flavorful and filling--A perfect low calorie snack for a fall day. I made this once but I am making it again and doubling the recipe so I don't run out so fast!

Used coconut milk instead of yogurt, used 4 cups veg broth instead of 6, and upped the curry powder to taste (doubled or tripled, probably). Very good! Will definitely make again and again. And do roast the veggies first - it makes the flavors much better!

This is a great soup! I followed the suggestions by Amanda L and cut into cubes to roast along with onion, garlic, and ginger. This is a great recipe for squash! I added 2c half and half for 1/2 the chicken stock to make it creamy without so much fat. A Keeper!

Liked the technique of roasting the squash in the skin, then scraping out of the peel when roasted and cooled. Saved time. I chopped onion, celery and carrots in the food processor, sautéed in a little olive oil until tender, adding 3 cloves minced garlic for last minute of sauteeing, then added the seasonings, squash, a peeled/diced Granny Smith apple, broth and water and simmered about 20 minutes. So simple. Will definitely make again.

I made this completely vegan, and it was delicious! Almond milk instead of the yogurt, and it worked fine. I upped the level of squash to keep the thickness, and got rave reviews from everyone :)

Not a keeper for me. I followed the recipe exactly but no one in my family found this to be a particularly delicious soup. It was just okay, nothing wrong with it, but nothing to rave about.

I loved this recipe and the only change I made was i used chicken broth as that is what I had in the house. My husband who is very picky loved it. I also found it freezes great thaw heat and add cream. This is a keeper thanks for posting

AMAZING SOUP! I agree with the previous reviewer (Danielle), that one should stir or blend in the yogurt - it didn't totally blend in. Otherwise, absolutely phenomenal soup. Definitely will make it again - maybe even for the in-laws!!

Great recipe! This was the first time that I made a squash soup and it turned out beautifully!

I would have given this 5 stars, but it really wasn't very good until I added cream to it. I love the taste of butternut squash, but the yogurt didn't work for me. I followed it exactly, and it was an excellent recipe with cream! Thanks Leslie!

This is a great full bodied soup with complex flavors. It's not a quick and easy recipe but it's well worth the effort.

Delicious. The only thing I did differently was to add a little more brown sugar and curry powder, but that's my own personal taste. It is heavy on onion flavor, but that could have also been my vegetable broth. I didn't add the yogurt to the soup, because I wasn't serving it right away, but I did add a nice healthy dollop of sour cream after I heated up a bowl and sprinkled some pepitas on top for crunch factor. Lovely and perfect for the fall days ahead!

WOW is this good and did i ever feel proud of myself as my friends told me how delicious it was! ONE THING I would do different is to really give the yogurt a good STIRRING befor i added it to the soup.

This soup is wonderful. The onions and garlic baking in the oven give off wonderful aromas. I omitted the sugar and cinnamon and added extra pepper to make it a little spicier. Delicious.

I have tried this recipe and got a 5star rating from the neighborhood when I served this soup in our mini fiesta at the clubhouse. I personally love the taste and so the rest too! They said they only taste this kind of soup from a 5 star hotel. whoaaa... I made some changes though, like i put fresh coconut milk (abound in the Philippines)instead of yogurt. I found no parsley and nutmeg so I have to let go of these ingredients. I have no weighing scale so I just estimate an equivalent. No vegetable broth too so I use seafoods broth and reduced it to 6 liters. I add flour too to make it thick. FANTASTIC!!! thanks a lot!

Excellent flavor! One suggestion - I turn the squash halves flesh side down and peel off the skin. Much easier than trying to scoop out every bit of the delicious flesh.

I felt like the curry and brown sugar and cinnamon greatly contradicted each other. I would take out the sugar and cinnamon all together. I don't think I'll make it again.

I loved it and I gave it to my 9 mo. old before adding spices and he liked it as well...thank you

Going back to my usual Curried Butternut Squash Soup. Made this exact to recipe and had to doctor it way too much (all that do say the rating is based on original recipe and not my additions)

This recipe turned out bad. I definatly won't make this again.

Very flavorful and interesting soup. Not a favorite with my children though - a bit strong or spicy for their tastes.

I saw this recipe today when I was looking for a recipe for butternut squash. I made it and we had it as part of our evening meal. It is delicious. I have frozen enough for four servings which I will serve to my sister and her husband when they come to see us next weekend. By freezing it I will have more time to spend with them but still be able to give them delicious meals Ryska from Scotland

I doubled the recipe for my Bible Study group of 10. They all thought it was very tasty. I think it could of used more curry, but of course I really like spice. I plan to make this again for sure. Joey51 from Portland, OR

I used 1 cup of coconut cream (the solid part when coconut milk separates in the can) instead of milk. I used veggie broth too (my aunt is a sikh so she's vegetarian). We all loved it.

I bought some squash at a farmer's market, without ever having made it before. I tried this recipie and really liked it. I only tweaked it a little....I used two squash, instead of one, because mine were small. I used chicken broth instead of vegetable. I didn't have brown sugar (how do you run out of brown sugar???), so I used a package of sweetener instead. I kept that spices the same. It came out really well. I love the curry taste in it. I used yogurt with it, which was good, but it was also good without it. My husband didn't like it...but he doesn't know what's good for him! I had two bowls today and I"m going to freeze the rest. A very healthy, yummy recipie for fall!

After all the work we went through to make it, this soup wasn't as good as I had hoped it would be. I actually liked the flavor of the roasted butternut squash alone than I did when everything was mixed together. I'll finish the leftovers, but will look for a different recipe next time I want to cook with butternut squash.

It was allright i think, but next time i will make a few changes. I think the soup was far too thin, so next time i will use 2/3rds of the broth that you reccomended. I will also omitt the cinnamon (as i dont like it all that much), and MAKE SURE the vegetable broth i use isnt too strong, otherwise it kinda swamps the butternut squash flavour. Oh and guys, i dont care how many people say it, using double the amount of curry powder would totally over-take the flavour of the squash. Oh and i used chopped cilantro for garnish, because cilantro is always a better herb to use for curry-like dishes. Oh and also, another reason i gave it 2 stars, is because when i added the yoghurt, and stirred it, the yoghurt just ended up in little spots, and didnt blend in correctly. So presentation-wise it was a bit of a flop.

This is an excellent soup! It's quite sweet (in fact, I'll use a little less brown sugar next time) and has a very rich aroma. Make sure that it is pureed very well--a blender might work better than a food processor. Also, make sure that the soup cools a bit at the end or the yogurt will curdle. Even my 8 year old son loved this soup!

This didn't taste very good to me. I think the oregano and cinnamon together didn't taste right. I added coconut milk to it and it still wasn't to good.

This was wonderful. Though next time I'll add the brown sugar and spices slowly, tasting after each addition. The other spices were a little strong.

This was really tasty. I think I added significantly more butternut squash (3 small-medium sized), and only 4c of organic salt-free vegetable broth. Overall, the soup was a nice consistency and had a good flavor. I haven't added any yogurt to it, as I'd like to add that as I eat it.

Absolutely delicious!

I found this recipe a bit bland so I added almost a tablespoon of curry and about the same amount of fish sauce for saltiness. I also used coconut milk and still needed yogurt for some more depth of flavor. This is my first squash soup, so I might not have had the right flavor expectation. Also, since I added the coconut milk, I only used 4 cups of broth.

Felt like something was missing. A little too strong on the garlic side, lost the butternut squash taste a bit. Still prefer this over sweet squash recipes, though.

I made this as the first course at a dinner party and everybody absolutely loved it. The only variation I made to the original recipe was that I put twice as much yogurt in. This was actually a total accident, but it still turned out great. Finally, I couldn't imagine taking out the cinnamon or garlic as others have suggested.

Very good!