I liked this soup, but it didn't blow me away. I think that if I made it again (which is a bit unlikely, since I have at least 15 other squash soup recipes I want to try ), I'd add more curry. I didn't enjoy it as much as the squash bisque from last year, which I loved.
I served it with the rosemary-raisin rye bread, which I liked, but again, didn't amaze me. I think this one's my fault, though. I used fresh rosemary because I had it on hand, but it called for dry, and I think I may not have used enough. I also used all white whole wheat flour in place of the all-purpose, so it was a little denser than it would have been if I'd followed the recipe. I think I'll try this one again, though, since the rosemary flavor I love so much just didn't come through enough for me.
"What contemptible scoundrel stole the cork from my lunch?"
By W. C. Fields