Butternut Squash & Apple Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 19, 2013
I roasted the squash (filled the holes with apple pieces) @ 450 for 30 to 45 minutes first. Then I followed the recipe. My daughter and husband really liked it.
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Reviewed: Sep. 17, 2013
I missed the part about pureeing, but I thought it was great without. I didn't have five spice, but used pumpkin pie spice instead. I didn't have Granny Smith, so I used Fuji apples instead. It didn't need the extra brown sugar. I loved the taste of the chicken broth/apple juice mixture. Will definitely make again.
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Cooking Level: Intermediate

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Reviewed: Sep. 3, 2013
I loved the puree. However, I only thought the taste was ok.
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Photo by gonefishn
Reviewed: Jul. 13, 2013
Super soup:) I didn't have Chinese 5 Spice (equal parts ground cinnamon, ground cloves, ground star anise, ground and toasted fennel seeds, and szechuan peppercorns). I used what I had which was the cinnamon, cloves, fennel and ground red pepper (I used ghost pepper- great flavor if you dare!). Also, I didn't have a Granny Smith but used a Pink Lady instead. This recipe is delicious- thank you!
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Cooking Level: Intermediate

Home Town: Medford, Oregon, USA
Living In: Henderson, Nevada, USA

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