Reviewed: Jan. 17, 2009

I followed others advice and pre-roasted the squash in a little bit of water. I also added just a bit of cayenne pepper- it was wonderful!

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ALIPAIGE

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Jan. 14, 2009

Very good. I took the advice of others and I put some garlic in with the onions. I put a green apple and a bay leaf in with the carrots as well. I also roasted the butternut squach and so didn't add it until the carrots were done. I like some heat so I added a bit cayenne.

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AKTigerStyle

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Reviewed: Jan. 13, 2009

This bisque is devine! I made this 5 times so far and plan to make it again this Friday! I made a couple modifications as others suggested: I split + roasted the squash on 350 for about 50 min to get the flesh soft and also added 1 golden apple. The last time I made it I forgot to add the cream but it didn't matter, it was just as good without it! Oh, and the second time I made the soup I used precut squash from Costco (as someone suggested). That was a bad idea! The precut squash lost the majority of its flavor which made my soup bland.

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cookiesyum

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Reviewed: Jan. 13, 2009

This soup was very good! I didn't have any vegetable stock, so I used some potato liquid that I found in the freezer, as well as one chicken bullion cube. I used only the olive oil, and also skipped the cream. The soup was very good; I will make it again! Thanks!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jan. 12, 2009

really easy and delicious. I didn't use the cream and it was very good. Also recommend baking the squash beforehand.

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AudreyK

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Reviewed: Jan. 11, 2009

Fabulous. Creamy. Delicious. Easy. Warm and Filling. I roasted the squash and sauteed the carrots with the onions but those were the only alterations I made. The cream is a must as it makes it decadent!

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Rudi in Stamford

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Reviewed: Jan. 9, 2009

so good, I wish I had made more!!!

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FRESHMONKEY

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Reviewed: Jan. 7, 2009

2/4 people liked the soup. I added sour cream and followed directions exactly.

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trrk

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

I love this recipe. One change I made was to use turkey stock from our holiday turkey in place of vegetable stock. The bisque has a lovely sweetness from the squash. I roasted the squash first to concentrate the flavors and ease the peeling process. Having an immersion blender really pays off for this recipe. I added a bit of fresh thyme towards the end. It really has a wonderful texture, beautiful color, and memorable flavors. It's too good to save for only guests.

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Jan. 4, 2009

Perfect amount of spice - gorgeous orange color.

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 31, 2008

Excellent. My kids loved it and didn't realize they were eating squash. Although, it was a little thick. Next time I'll try to thin it a bit.

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Becky

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Reviewed: Dec. 31, 2008

so tasty! fun to make, too.

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brytness

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Reviewed: Dec. 29, 2008

So delicious! My entire family loved it and demanded seconds. I doubled the recipe and made it for Thanksgiving. The only hard part was peeling the squash, next time I will buy pre-cubed.

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IMKRISTEN

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 26, 2008

Unbelivably simple and delicious. I used chicken stock and no cream. It was still rich and yummy. This one is a keeper!

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cristinapenichet

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Reviewed: Dec. 21, 2008

This soup is a real keeper. Great for a winter meal. I roasted the squash in the oven for about 1 hour at 350, omited the oil, added lots of garlic, used chicken stock (it's what I had on hand) and substituted the cream with condensed skim milk. Served with sour cream. Suprisingly satisfing and a beautiful shade or orange!

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StuckOnTheFarm

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Reviewed: Dec. 18, 2008

This was absolutely delicious! The only thing I did differently was add ground ginger, cinnamon, cayanne (just a pinch), and a bay leaf in addition to the nutmeg. For a finishing touch (and to add a savory flavor) I crumbled pancetta and drizzled a little of the oil over top. This is a keeper!

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ashleyf

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Reviewed: Dec. 16, 2008

Loved this soup! I followed someone's advice of boiling the squash for 4 minutes to ease the peeling process and it really helped. My three year old even loved it. Next time I will use a blender because when I poured it into the food processor it leaked miserably.

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libbyryankern

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Reviewed: Dec. 9, 2008

I made this soup for Thanksgiving and it was a hit! I didn't have veggie stock so I used chicken stock instead. Also, we like our butternut squash soup a little sweeter so I added about 3/4 cup of Splenda after I pureed in the food processor. It was delicious!

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CINDYBANA

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Harper Woods, Michigan, USA

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Reviewed: Dec. 8, 2008

This was just okay for us. The heavy cream is a must! I would saute the carrots if I were to make this again.

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MIDWIFE23

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Reviewed: Dec. 6, 2008

yum. i doubled the recipe -- using precubed butternut squash from costco really helped :) i added cinnanmon and a little brown sugar, too, and although i find that usually cream is unnecessary, it really does make this recipe. the whole family enjoyed this.

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