I've had bad luck with butternut squash this year. Anyone else?

Add the coconut milk and then serve with toasted pumpkin seeds on top.

Or puree some chick peas and raw garlic with the soup and turn it into a curry squash hummus of sorts.

I garnish b-nut squash soup with a dollop of sour cream or Greek yogurt (whichever we have more of) and roasted salted sunflower seeds.

I second all the recommendations to thin with stock or cream or both.

OP here - thanks for the suggestions and the encouragements

By not so tasty I kind of mean it was blah...it wasn't too salty or full of curry.

Will thin it out with stock and experiment on some of it with coconut milk

Ditto the suggestion for coconut milk. I just made a soup with butternut squash and lentils and the milk gave it a lovely taste.

I'd get some veggie stock and cream. Then I'd reheat it, blend more with my stick blender and add liquid and spices to taste.

Thin it with stock and add coconut milk or heavy cream. Unfortunately, I can't tell you what your taste buds will like, but there's no harm in trying either.

By "not so tasty", can you identify what you dislike about it? Is it too salty, not flavorful,....? It can be hard to figure out, but that's really the best way to decide what to do.

Otherwise, adding more broth might help. I tend to shy away from cream in these kinds of soups, but it might help if the problem is too much salt or curry flavor. If it's not flavorful enough, try more stock and salt, and maybe some ground white pepper.

Or you could turn it into a sauce for ravioli, if the curry isn't overwhelming. I usually do this with roasted squash, stock and sage.

If your alternative is to throw it away, you might as well experiment first!

Hi,
I decided to make butternut squash soup y'day since I had the time and the ingredients. I used up the whole butternut squash. I roasted it in the oven and used a recipe for curried butternut squash soup...it is too thick and not so tasty!!! and i have a LOT of it left. Wondering whether I buy more vegetable stock and thin it out, add more cream to make it creamy, make it into something else, or just say goodbye to it...any advice before I discard?

thanks in advance.