Reviewed: Apr. 12, 2013

Delicious! The only thing I changed was to double the recipe and add 1/4 cream. Next time I'll roast the squash instead of boiling it and I'll use 1/2 the recommended chicken stock b/c I like a thicker soup. Great starter recipe. There are endless yummy ways to tweak this recipe.

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Reviewer:

LMC22

Reviewed: Mar. 29, 2013

My man and I loved this soup! We're on a diet and this was a nice variety to add! We used half an onion, a whole butternut squash from Whole Foods, 4 cups of chicken broth (it was on sale), and the spices I added instead were: vegetable bouillion cube (instead of chicken), hot madras curry, cumin, salt and pepper, cinnamon, vanilla soymilk and some brown sugar. I like a mixture of sweet and savory flavors in my butternut squash soup and it turned out great! Will use 3 and a half cups of chicken broth next time, though. :)

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Reviewer:

laurenstratman

Reviewed: Mar. 20, 2013

Doubled the recipe. This soup is thin. Not thick, which is fine for me but if you are expecting a rich thick soup keep looking for another version. I chose this for the low calorie count. It's very tasty. Not too sweet which is great!! I made this to pop individual servings into freezer for fast lunches.

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Reviewer:

FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Mar. 3, 2013

Following the advice of another cook, I roasted the butternut squash in the oven for about an hour at 400 and just poked holes in it. After it was roasted, I sliced it in half lengthwise, removed the seeds and cubed the squash. I let it cool and refrigerated it. The next day, I used my already cooked and cubed squash in the recipe and followed the recipe using homemade chicken stock rather than canned broth. This recipe was just right for a nice healthy soup that is filling and tasty!!! Thanks for sharing! I did use the whole butternut squash as I like my soup a little thicker!

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Reviewer:

BEACHSOSH

Reviewed: Feb. 12, 2013

Great and easy. I used Vietnamese vegetarian soup base instead of chicken broth. Also used Bestlife olive oil spread instead of butter. Worked great. For mine twist adding salt and fresh pepper brought out the flavor nicely.

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Reviewer:

doclees

Reviewed: Feb. 11, 2013

Really good - love that you don't have to use any cream if you don't want to. I put a dollop of sour cream in. I think 4 cups is too much broth. I used about a whole squash - half was already roasted, the other half was cubed. And with 4 cups, it was not quite as thick as I would have liked, but still good. I also added some sauteed turkey sausage and green onions.

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Reviewer:

yellowtulip

Home Town: Mobile, Alabama, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jan. 31, 2013

This recipe is very good, but I combined it with Emeril's recipe'....fantastic! Try saute'ing the veggies until lightly browned; substitue the allspice with nutmeg and just a pinch or two of ginger (hold back a bit on the nutmeg) and as one person also suggested, add some cream. For a kick add Jalepino's if you like warm to hot.

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Reviewer:

Jimi C

Cooking Level: Professional

Home Town: Thomaston, Georgia, USA

Reviewed: Jan. 20, 2013

I made this pretty much as written, except that I used a whole squash since it was pretty small. The only other change I made was to add a dash of ginger. I did have to simmer the squash for about 25 minutes until it was tender, though. I think the taste and the texture are perfect. Thanks for the recipe!

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Reviewer:

CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

Reviewed: Jan. 3, 2013

Loved this! Delicious and healthy. It was thiner than I expected. I can adjust because I will definitlely be making this again.

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Reviewer:

Kimberly

Reviewed: Jan. 3, 2013

I hate soup....but I absolutely love this recipe!! I omitted the allspice and added about half a cup of half and half and a few tablespoons of honey and it gives it an amazing taste!! Best soup ever!!!

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