The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 16, 2009
This was 'meh' for me. Not spectacular but decent. I used fat free half & half instead of heavy cream. You want a squash that's about 3 lbs. A little bland, think this needs more spices. I won't be trying again, sorry.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Jennifer B.

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 15, 2009
I like to follow the recipe listed before making personal changes so I tried to do that with this recipe. The only thing I did differently was to use chicken stock instead of vegetable because that's what I had. My family thoroughly enjoyed this recipe and I will definetly make it again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 14, 2009
soooo good! thanks for posting this recipe :)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 10, 2009
Wonderful!!! This was far and away the BEST soup I've made from scratch!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 3, 2009
I didn't really care for this. Not sure what it was. I love butternut squash.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Jessica Ferq

Cooking Level: Intermediate

Home Town: Ozark, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by cinnammonngirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kk

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 16, 2009
Amazing!! Except I wish I could give this recipe more stars! I followed the recipe exactly and it was delicious.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by LaurenButler

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 15, 2009
Turned out as expected. Very tasty!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ray

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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...
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Photo by Gitano
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Brinker1975
Living In: Arlington, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 320) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?