This was an excellent soup. Lots of underlying tastes (I think I may have added more onion than the recipe called for because I didn't measure precisely and just used 2 large onions, but this was good). My food processor wouldn't puree it finely so it had a bit of texture to it still but that made it rustic, it was still very tasty. The end colouf (since it wouldn't puree fully) was a yellowy orange with flecks of white and green in it, which was a nice colour. I would definitely make this again :) It took about an hour- 1 1/4 hours to make from start to finish. I also used 1/2 butter and 1/2 veg (canola/rapeseed) oil for health reasons, and didn't rub the squash with butter but sprayed with a 1-cal spray, which worked fine.

This a great recipe... Easy to make & turned out delicious on my 1st try. It took me about an hour but I was prepping other dishes at the same time. I used a tad bit more onion also & substituted a dash or caraway seed & cumin since I didn't have ground coriander... There was a nice subtle kick to it! I like how hardy this soup is & not rich from cream/milk. I would make this again in a heart beat... Great on a cold night & a healthy serving of veggies too :)