The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 7, 2006
I would love to make it again,Butternut squash requires alot of work so I roasted at 350 deg F for 45 mints turning in between and then take it out cool it ,peeled and choped it ,sauted all together onions,carrots and 1-2 bay leaf ,and added half of canned cream of mushroom soup +2 cups of water cuz I dont have any stock at that time ,lastly pureed all except few chunks of butternut , added 2-3 heaped tbs of sour cream and seasoned it with garlic pepper seasoning of McCormick fame ,it was a winner ... thanks for sharing....
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 6, 2006
It was good, but I thought that the flavor of the carrots was a bit overpowering. I will use less next time, and maybe add a few spices. I tasted before and after adding the cream, and it's definitly much better with.
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Cooking Level: Expert

Home Town: Paris, Île-De-France, France
Living In: Ames, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 4, 2006
the first recipe i've tried from this wonderful site, and it was every bit as tasty and delicious as promised. a keeper!
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Cooking Level: Intermediate

Living In: Kristiansand, Vest-Agder, Norway

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 31, 2006
Delicious! I used more butternut squash, because I had some left over. I halved them, scooped them, and baked them for 45 min at 350- just until they were almost cooked, but still not completely done. I used half and half and 1% milk mixture. Excellent, I will definitely make it again, and everyone loved it, even my 2 year old son had seconds.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 30, 2006
As others have said, this bisque was surprisingly good. Buy the pre-cut and peeled squash. If you don't, use gloves to cut and peel or your skin will develop a squash film that is hard to remove and quite drying. Believing that all things Fall should be roasted, I cubed and roasted all my veggies and this added an extra dimension to the bisque. With adjustments noted by others, this is extremely WeightWatcher friendly.
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Cooking Level: Expert

Living In: Kenner, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 24, 2006
This soup is soooo good! I haven't made a soup recipe that I haven't had to significantly alter to taste right in a long time! The spices are right and the only things I changed were that I used chicken broth instead of vegetable broth and half & half instead of heavy cream, because that is what I had on hand. I've already made this a few times this year and will keep this one for the posterity! Even non-soup eaters like this! Great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 22, 2006
I used some fresh thyme rather than nutmeg, which gave it a more savory flavor and nicely balanced the sweetness. The advice to microwave the squash was great. It peeled easily and cooked quickly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 15, 2006
really easy, great taste!!
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Cooking Level: Intermediate

Home Town: Thamesford, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 13, 2006
I absolutely love this, as does my family. It is a great way to get a 2 year old to eat squash! One thing I found was if you substitute chicken stock for the vegetable stock it tastes just as good. Nice and yummy on a cold fall evening!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 11, 2006
This was a good soup. I will add garlic next time and bay leaf because it was too sweet for me. I found no need for the cream either. Very easy if you put the squash in microwave for 10 mins, cool and then halve and peel!
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Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 5, 2006
I really didn't like this, but my husband did so I'm giving it a 3. To be fair, I think I used too much nutmeg. It's not an easy spice to use "to taste". I suppose you should go light with it because you can always add more if you need it! I did cut the squash in half and microwave in a dish with a bit of water for 10 minutes to soften it up, which made it easier to peel. I also mashed it with a potato masher rather than blending it. I wanted it a little thicker. So those things were good and hopefully will be useful to someone!
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 30, 2006
Good, but not spectacular...I'll make it again, but next time I may grill the squash for some carmelization to add flavor.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 26, 2006
This was just too bland for me, and not as thick as I would have liked. Next time I would use less vegetable stock, substitute sour cream for the heavy cream, and add more nutmeg, cinnamon, salt, pepper, and a bit of brown sugar.
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Cooking Level: Intermediate

Home Town: Pawcatuck, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 25, 2006
Squash was super hard to "peel." Soup was GREAT, even a picky husband loved it. Didn't use any cream at all.
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Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 21, 2006
This is so yummy. My family loved it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 20, 2006
Okay, I just made this for lunch- WOW! I had some leftover butternut squash and found this recipe. Really excellent, delicate flavor. My only changes were fat-free half and half instead of cream, and a pinch of cinnamon. DELISH!
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 19, 2006
Still the best soup I've ever made. It's THE soup to make during cool autumn months!
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Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 18, 2006
Upper class restaurant quality. I plan to serve it for Thanksgiving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 14, 2006
This soup is wonderful. Lots of good advice from previous reviews. Thanks for a great recipe.
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Living In: Esko, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 10, 2006
Great recipe. I followed other's advice and cooked the squash in the oven while chopping the onions and carrots. I thought it was very rice and didn't need any 1/2 and 1/2.
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