"Great vegetable soup! Light but very filling. The leeks give an unique and fabulous taste to the soup. I do prefer a thick soup - this is a bit thin for me. I may just try pureeing some of the tomatoes or potatoes before putting them in to thicken. Flavors are spot on. Though my husband thought it could use a bean. Definitely recommend. Easy to make and tasty.

"I fell in love with curried butternut squash soup years ago. I've been searching for a recipe since that was not time consuming and that didn't include heavy cream. After catching a bit of Ina preparing this recipe, I thought I would give it a shot. It is great! It could use a bit (ok, maybe a lot) more curry for my tastes, but for most I believe this is just right. Roasting the butternut squash does make all the difference in the world. Adds a great level of flavor. I particularly love that you add the stock last - and to your preference. I was able to get just the texture I wanted. I didn't eat it until the next day - but it was great with some warm Naan bread!