Reviewed: Nov. 19, 2009

This is also a great recipe for the Magic Bullet if you use one. All (modified amounts) ingredients in except cream, microwave for 4 minutes, add cream and blend. Simple single serving recipe!!

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Nikki K.

Cooking Level: Expert

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Reviewed: Nov. 19, 2009

Very nice recipe Chester! Simple to make and tastes very close to restaurant quality soup. We've found that using a 4 lb. butternutt squash for the 4 cups of broth gives a nice level of thickness.

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SmithYang

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Reviewed: Nov. 17, 2009

This has great flavor and consistency; I used a hand-held mixer to smooth it out, after which it was perfect. Terrific for canning!

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MrsRe08

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Reviewed: Nov. 16, 2009

Awesome! My family loved this. I used this recipe because it did not contain dairy. I used less broth following someone else's advice and I did not add bouillon cube because of the sodium. We enjoyed this with a tossed salad and crusty bread. I think I will serve this as a first course for Christmas dinner.

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Caroline

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Reviewed: Nov. 15, 2009

Truly delicious! I love that it's not sweet like most squash soup recipes. I used a whole squash, and it was BIG! My husband and I ate this for days, and we loved it!

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Jeremiah R.

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Reviewed: Nov. 10, 2009

I love this soup! I added another squash, used water instead of stock, added 1/2 C soy milk. so good!

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littlekate

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Reviewed: Nov. 9, 2009

This soup was very tasty,very tasty. I found pre-peeled, pre-cubed butternut squash at Costco that made preparation super easy; it was in the cold room where you find lettuce and sugar snap peas.

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 9, 2009

I roasted the squash with garlic and broth before making the soup. It adds a richness the boiling can't touch. Other than that I made as directed. Five moms asked for the recipe. Great and easy soup!

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Mary P.

Cooking Level: Expert

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Reviewed: Nov. 8, 2009

Very good. The only thing I did was throw in some mashed potatoes to thicken it up a bit. I think next time I'll use a little less broth/ little more squash. Thank you for such a EASY and delicious recipe !

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AlexBelle

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Nov. 4, 2009

My family really enjoyed this recipe and then I had maybe a cup left and took it to work to show off my culinary skills and they went crazy over it. I'll have to say that while cooking it I was skeptical and then once it was pureed it all came together. I did add the cream at the end as suggested by someone else. Great!! Thanks for the recipe.

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Sherri

Cooking Level: Expert

Living In: Petal, Mississippi, USA

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Reviewed: Oct. 30, 2009

AMAZING! I felt like I couldn't get it into my mouth fast enough! I used the other half of the squash to make fries, and served those together with grilled cheese. The BEST lunch I've had in a long time!

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Mrs. Sharp

Cooking Level: Intermediate

Home Town: Peotone, Illinois, USA

Living In: Manteno, Illinois, USA

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Reviewed: Oct. 28, 2009

My family absolutely loved this soup, and so did I! Mostly, I did everything the same, though I did pre-steam my squash in the microwave first. Also, I added about 1 cup of heavy cream before pureeing, since I really love a creamy soup. Finally, I garnished the tops of each bowl with some cooked, crumbled bacon. Perfect!

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TIARE1

Cooking Level: Intermediate

Living In: Citrus Heights, California, USA

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Reviewed: Oct. 27, 2009

I did not care for this recipe.

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James_White

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Oct. 25, 2009

GREAT soup! I took some of the reviews advice and changed a few things: Pretty much quadrupled the quantity, i added 2 peeled apples when i simmered the squash, then when i was blending it i added 2 cups heavy cream. it was seasoned perfectly!

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INJUNCHEF

Cooking Level: Expert

Home Town: Pomfret, Maryland, USA

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Reviewed: Oct. 22, 2009

I loved it just the way it said... I added more thyme, but it didn't need it. Perfect for getting into the fall spirit. Hubby even liked it! Warning to the beginner, be prepared that the squash is tough to cut... but way worth it!

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Manda

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Reviewed: Oct. 21, 2009

I loved this soup for a dreary fall evening. Even my two and three year olds loved it! I did add a bit of heavy cream for an extra rich flavor, but otherwise I followed the recipe. It's super easy to make and it makes a really yummy meal!

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mantoothmama

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Reviewed: Oct. 14, 2009

Loved this recipe - made it exactly as written but doubled it. I used a little less stock and added more as I pureed it if needed. I will definitely make this again. Easy, delicious and healthy. Thanks!

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Sue

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Reviewed: Oct. 10, 2009

We really liked this recipe, but next time we will use a cup less chicken stock and more squash. Also, we might cut back on the cumin. Otherwise, very good.

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Buck

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Reviewed: Oct. 8, 2009

So delicious! I used an entire 5 lb butternut squash, tripled the fresh thyme and garlic, and added a leek, but kept the stock at 4 cups. While I was pureeing i added about a cup of whole milk. Upon tasting I added some garlic salt. This soup is so good. It thickens a bit while it cools. Thank you for this one!

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