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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jdtswife

Cooking Level: Expert

Home Town: Ogden, Utah, USA

Living In: Roy, Utah, USA

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Reviewed: Sep. 30, 2009

This was really good but I like things pretty spicy so I added some chopped jalapenos to taste. It added a bit of texture and spiciness.

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Janice Smith

Cooking Level: Intermediate

Home Town: Trufant, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 28, 2009

This is the best butternut squash soup I have ever tasted!! It was a huge hit at my family's Thanksgiving dinner last year and I am making it again this year! I bake the squash first- I prefer to peel it and cut it into chunks before baking, because although peeling it is hard, I get more out of the squash- when I cut it in half and bake it, I find it really hard to get all the squash out of the peel. I sprinkle some olive oil on it before baking. I also use half-and-half instead of heavy cream. ABSOLUTELY DELICIOUS!!!

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Skye Harmony

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Reviewed: Sep. 15, 2009

This recipe is worth the task of cutting up the squash! I finally realized I had not been cooking the squash long enough and the soup had a funky texture. This time I baked the squash for 40 minutes face down in water at 375 degrees. I cooked the heck out of the carrots and squash and the soup pureed into a thick cream. I'm not a huge fan of nutmeg so I started with 1/2 teaspoon and added to taste from there. Next time I'll add cinnamon and try microwaving the squash for 10 minutes. The recipe was much better before I added the cream- doesnt need it.

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Laura B

Cooking Level: Intermediate

Home Town: Fallbrook, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 14, 2009

I baked the butternut squash in the oven then peeled & cubed it. I was trying to replicate a soup we had in a restaurant so I cut the amount of onion by half & increased the carrots by 1/4 cup. I was generous with the nutmeg, eliminated the pepper & added some ground cinnamon. Instead of heavy cream, I used reduced-fat half & half. The family loved it.

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Virginia Mom

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 9, 2009

I had a few hours this afternoon and decided to make this festive early fall dish with the abundance of butternut squash coming out of our garden. I baked the squash like everyone had suggested and am so glad that I did. It was much easier to scoop out and add in later. I didn't have vegetable stock on hand so ended up using chicken broth, 33 percent less sodium, and followed the recipe from there. I didn't add the cream because I like bisque without it. I also really enjoy nutmeg so I added a lot to my separate bowl. An overall great fall recipe. Thank you for sharing!

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KissTheCook35

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Reviewed: Aug. 8, 2009

I made this for Easter and everyone liked it. It was very easy and good to have for a quick meal.

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paula wunder

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Reviewed: Aug. 7, 2009

You can't beat this recipe for it's ease and delicious flavor. Love to make it in the fall. Makes a nice first course. I used fat-free half-n-half instead of cream.

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MOHYATT

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 6, 2009

If I could give this recipe a million stars I would! I'm being completely serious when I say that this is the best thing I've ever put in my mouth. I will say that I changed some ingredients around to make it vegan: I used a tbsp. of Earth Balance margarine, omitted the oil, and used unsweetened soy milk instead of the cream. It was PERFECT!

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onion-wan kenobi

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Reviewed: Jun. 4, 2009

This also works well with canned pumpkin puree.

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Amy M

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: May 17, 2009

This is a fantastic soup! I'm not a fan of cutting up a whole squash, so I found fresh, peeled and cubed butternut squash in the produce section at the store. It's more expensive than buying a whole squash, but it's so much easier. I roasted the squash in the oven before adding it to the soup. I used chicken stock instead of vegetable stock, since that was what I had on hand. It was so nice and creamy. I can't wait to make this again when the weather turns cooler. Thanks for sharing the recipe!!

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FlyersFan

Cooking Level: Intermediate

Home Town: Orefield, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Apr. 15, 2009

Fantastic! I roasted my squash and added it to the soup when the carrots were just about tender. Left out the cream and also sauted the onion w/ cooking spray to save on fat & calories. So good..a nice delicate flavor. Not too strong which was a true joy after a few nights of spicy mexican food. :) My children enjoyed it as well (surprisingly) and my 18 month old devoured 2 bowls!

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pam

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

This was the first time I ever tried cooking with Butternut Squash--recipe was very easy and turned out delicious! Like others, I baked the squash beforehand for 35 minutes at 375. I also subsituted onion powder for onion since I am not an onion fan which worked out fine.

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Becca17

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Reviewed: Mar. 17, 2009

Very good but needs a little spice. I added some cayenne pepper as well as 2 peeled, cored and sliced apples. Delicious!

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Joni Hoffman

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Reviewed: Mar. 10, 2009

As is I give it 4 stars. I think it a bit bland. I am recovering from bowel surgery and am on a soft diet. However a dish can be within my limitations and still have flavor. My jazzed up version of this soup hit the mark. I added some dried wild puffball mushrooms that I picked last fall and some commercial shiitakes, some thyme, a bay leaf, and some dulse seaweed. Of course I roasted the squash beforehand -- didn't even think of putting raw squash in with the boil. I drizzled a tsp of half and half on top and twirled it to make a nice design and sprinkled with fresh rosemary and freshly grated nutmeg. Mmmmmmmm!

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C. R. Dick

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Reviewed: Mar. 7, 2009

Wonderful recipe! Especially with all the member's suggestions.... I doubled it, and like many others roasted the squash first, added garlic, apple and additional spices--cinnamon and cayenne. (will probably try a bit of curry powder next time.) I also tried the splash of orange juice and loved it!

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Shawnee

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 14, 2009

this was great!! i made it for valentines day brunch and at the last minute realized i didn't have enuff carrots...i know!!! realizing that the recipe sounded fine with or without i went on without and it was fabulous!! i could have added some food coloring but opted for the lighter color this time. next time i will make with fat free half and half and i'm sure will be great as well without the guilt!!

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