Reviewed: Nov. 10, 2009

Wow - is this ever good! I followed other readers suggestion and microwaved the squash halves for 10 minutes. Worked like a charm. I used fat free half and half and it was delicious. I am convinced that you could garnish with a little cheese and serve this to children as cheese soup. They would gobble it up. Fabulous recipe!

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Nyrb

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Reviewed: Nov. 10, 2009

Wonderful!!! This was far and away the BEST soup I've made from scratch!!

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rosey

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Reviewed: Nov. 5, 2009

Absolutely wonderful! I'll echo previous reviewers regarding roasting the squash first; I cut and peeled it raw, and it was very difficult! Also, yes, go easy on the nutmeg; a little goes a lot further than you'd imagine!

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SKULLYMOM

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

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Reviewed: Nov. 3, 2009

I didn't really care for this. Not sure what it was. I love butternut squash.

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Jessica Ferq

Cooking Level: Intermediate

Home Town: Ozark, Alabama, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Oct. 28, 2009

Yup, it's a winner - RAVE reviews from my family. Cutting raw is TOUGH - roast squash first. Worth the effort even still - delicious!

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superstepmom

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Reviewed: Oct. 26, 2009

My husband was so jazzed to try this! It was fun to make, made the kitchen smell wonderfully homey, and was very tasty. I grilled Panini and served with Red Pepper Hummus. What a great combination!

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cinnammonngirl

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Reviewed: Oct. 18, 2009

My first time to cook butternut squash! To cook the squash, I used the microwave method recommended by other readers. I doubled the onions and added garlic! I did not use nutmeg. This will be a new family favorite.

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kk

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Reviewed: Oct. 16, 2009

Amazing!! Except I wish I could give this recipe more stars! I followed the recipe exactly and it was delicious.

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LaurenButler

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Reviewed: Oct. 15, 2009

Turned out as expected. Very tasty!

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Ameliatye

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Reviewed: Oct. 12, 2009

I used olive oil instead of the oil and butter, and I omitted the cream. Quick and easy recipe, and we loved it!

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ray

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

Loved it! I don't really like onion so I left it out and didn't have any nutmeg, but it tasted wonderful without those ingredients. I followed the recipe exactly other than that. All you need is a bowl of this and some French bread for a great meal!

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foofer

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Reviewed: Oct. 12, 2009

This is one of my favorite recipes for the Fall. Delicious! I would highly recommend microwaving the squash and carrots to get them tender. All you do is cut the squash in half (remove the seeds) and put facedown in a microwavable container with about 1/2 inch of water. Cover and microwave 12 to 15 minutes. You can cook the carrots at the same time. Then you just scoop out the squash from the peel and put it in the blender. This makes preparation a lot easier since you don't have to cube up the squash.

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KARISSAM

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Reviewed: Oct. 11, 2009

GREAT SOUP-I doubled the recipe. I baked 1 medium-lrge sized squash, cut in half and face down on baking sheet.Cooked 350 for about 40min. Minced 1 medium onion and 5 lrge whole carrots-cooked in canola oil and butter first-covered for 15 min(until soft) I added 1 pint of heavy whipping cream and 2 32oz containers of great quality vegetable stock. I added garlic powder; ground cloves, ground nutmeg, ground cinnamon and ground ginger to taste.(A definite must!) Cooked on stove top for 1 hour, then pureed in blender-thickens it beautifully! Great recipe,creamy and delicious. Serve with fresh, hot sour dough bread! Ummhhh! But make sure you add the spices I did- it really makes it a wonderful fall comfort food! I even baked the squash seeds and tossed on top to serve...

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DJOPALSKI

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Reviewed: Oct. 11, 2009

I made this recipe for Thanksgiving dinner on Saturday night, and I served it in hollowed-out gourds. I had 10 people for dinner, and everyone couldn't stop raving about it. I made the soup two days in advance and kept it refrigerated. When it came time to serve it, I squirted the cream and swirled it on top, with a sprinkle of nutmeg and chopped fresh chives from my garden. I highly recommend this recipe!

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frozenground

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Reviewed: Oct. 8, 2009

Oh WOW is this GOOD!!!! I omitted the cream based on other reviewers and also skipped the butter/onion saute...don't need it! I just blended the carrots/squash with my stick blender until smooth, added salt, fresh cracked pepper and nutmeg (about a teaspoon...could use more, will season leftovers to taste). Thanks Phonelady55 for the AWESOME recipe!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Oct. 6, 2009

This came out great using chicken buillion instead of veggie broth. The soup would be fine without the heavy cream; I used some half-and-half since that's what I had on hand. I imagine this is about as good as butternut squash can get.

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Brinker1975

Living In: Arlington, Texas, USA

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Reviewed: Oct. 5, 2009

This is a fantastic recipe. I made it in my enameled dutch oven pot. Butternut squash soup is an awesome fall-ish recipe! A few things I did differently: I cooked the veggies in the pot with onion and garlic (I only used a handful of baby carrots for color and nutrition - not a lot), then emptied them into a colander to empty out the chicken broth. Then I did use the heavy cream, but maybe 1/4 cup and I used my immersion blender through the entire pot. It looked a lot like a veggie puree. Then I kept adding back fresh chicken stock slowly until I got the correct bisque-like texture I desired. I always have parmesan rinds sitting around, so I threw them in the stock to get them nice and mushy and infuse the parmesan taste into the soup. I did this after I pureed the soup. I also added some white pepper, a very small amount of cinnamon, 1/2 of a freshly grated nutmeg and some french grey sea salt (I had used regular kosher in the cooking process). It was perfectly seasoned. I leave it in the big pot overnight in the fridge to meld the flavors together and will divide them into single servings today for lunches and easy-to-grab dinner!

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CHRISTYGOBAR

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Reviewed: Sep. 30, 2009

Butternut squash soup is one of my favorite foods so I was excited to make it on my own for the first time. It turned out good but not great. DH said it tasted like carrot soup, I also used chicken base and water and it turned out too "chicken-ey". I added just a small amount of half and half at the very end but did not want to dilute the squash flavor. Next time it will be better, I wont use so many carrots and use less water. I roasted two squash at once and froze one for another batch, I will try again this weekend.

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