Reviewed: Nov. 15, 2008

Great easy recipe....I didn't have any veg broth so I used beef broth instead and didn't have and cream so I added a dallop of sour cream...and I think it turned out pretty good!

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mrs.pereira

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 14, 2008

Very tasty and easy to make bisque. I bought peeled and cubed squash from a wholesale store which took all of the work out of this recipe. Did not add the cream and never missed it. Also, subbed chicken stock for vegetable stock as it was all I had in the house.

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NoviceCook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Hillsdale, New Jersey, USA

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Reviewed: Nov. 13, 2008

In spite of the fact that I added fresh garlic and a dose of white wine, this was flat and basically tasteless. It might be a good start or base for additional seasonings--maybe cumin, curry or herbs?

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 13, 2008

I added only a tiny bit of milk because I thought the soup tasted great without it. I roasted the butternut squash first, for around 35 minutes at 375 F. BTW I know that most people scoop out the flesh but I find it easier and much less messy to simply peel the skin--when cooked, it is soft.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 11, 2008

Just amazing... had everyone in my apartment wanting more

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lily1beth

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Reviewed: Nov. 8, 2008

I've been making this recipes for years. It's so easy to make a real crowd please. It's great for a cool damp fall day.

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ADAMGAR

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Reviewed: Nov. 6, 2008

This is so good... Creamy and delightful. Here's my tip, I peel my squash with a potato peeler. It takes a whole two minutes to peel the entire thing. Thanks for the receipe.

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TRISHALEA26

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Reviewed: Oct. 20, 2008

Very good, I used frozen squash from last summer and used evaporated milk, and found this very rich and thick. I also like things a little spicy so added a few drops of tabasco, will make again, with frozen squash

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jan

Cooking Level: Intermediate

Living In: Preston, Minnesota, USA

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Reviewed: Oct. 19, 2008

This recipe was very easy, and turned out great! I made it without the cream, and the consistency turned out perfect! I added a little bit of cinnamon, in addition to the nutmeg.

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GWENWYN

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Oct. 17, 2008

I used home made chicken broth, and added a pinch of cayenne pepper to this wonderful recipe. A great way to use the season's bounty, and a good alternative to the many sweet recipes out there

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BELLA232232

Cooking Level: Expert

Home Town: Milford, Pennsylvania, USA

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Reviewed: Oct. 7, 2008

OK, so I just made this soup and it is de-lish! Thanks for a yummy, autumn recipe that is definitely a keeper!

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Jennie

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Reviewed: Oct. 6, 2008

I made this recipe the other day so that I would have something on hand over the weekend when my husband or I needed a snack. I was surprised that he actually liked it! He's not a soup fan in general but he ate 2 bowls full. I've been told I have to make more! My mother-in-law commented that it would make good "baby food". (I don't know if that was a hint.)

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LEGALLYBLONDE76

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 6, 2008

So yummy! I kept the recipe mostly the same, but added 3 cloves of minced garlic with the onion and 1 peeled, cored, and sliced green apple when I added the stock. Also, I cooked the squash in the microwave (sliced in half, cut side down, covered with plastic wrap, 10 min), before adding to the pot. I only added a splash of low fat whipping cream and it was perfect. I used 1 large squash, 1/2 of a large onion, 3 carrots, and 2 cans of veg stock. I omitted the nutmeg (personal taste).

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Annette

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

Double Duty Butternut Squash... I had a very large squash so I decided to divide it after cooking. I used half to make a side dish and put half in the fridge. Then the next night I used the reserved fridge portion for This Soup. Thumbs Up!

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sugarcat

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Reviewed: Oct. 2, 2008

I have always wanted to try butternut squash but I was always too afraid - that is until I found this recipe. It was awesome, even my children enjoyed it!! I did not add the full amount of cream and it was perfect! I will be making this again!!

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Shyra_mom_of_2

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Reviewed: Oct. 2, 2008

Needed more flavor so I added maple syrup, ginger, and apple

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CHEFWANDA

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 27, 2008

Love the use of "bisque" it just sounds so fantastic with the reiterated Bs ! Loved the soup, too! I also added an apple, and a leek, and used Garam Masala spice blend instead of nutmeg, and just a hint of Chipotle. Guests raved about it for days! served toasted pumpkin seeds to sprinkle on top.

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Pyjama Chef

Cooking Level: Expert

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Reviewed: Sep. 21, 2008

This soup was super easy to make, and it tastes great. I left out the nutmeg and it was still great. I used 1/2 cup of half & half cream at the end. I roasted my squash first as per recommendations and having done that first made this recipe very quick to make.

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CRUMBSNATCHER

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Reviewed: Sep. 8, 2008

OK, this might be weird, but if I HAD to choose one food to eat everyday for the rest of my life, I would choose this soup. It's delicious. I have made it five times now and it's wonderful every time. I have made it exactly as directed and it was so good. Now, using some of the suggestions on this site, I bake the squash, a large,sweet onion, and a large sweet potato in the oven and when they are all soft and slightly browned, I pass everything through a food processor. Sometimes, while everything is baking, I boil carrots until they are very soft and add the carrots to the mixture. As a personal preference, I thin the pureed mixture with fat free half and half, then add curry to taste. If you don't like butternut squash, you can't trust this review, but for me, this is soup perfection.

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RosemaryC

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2008

We really enjoyed this soup. I did make a few of my own changes. I seasoned with a little sea salt and season salt, cracked black pepper and dry celery powder. I also used olive oil rather than canola and used chicken stock in place of vegetable since I did not have the vegetable. We loved it. You really get a good taste of the squash and is really smooth. Very easy to make! Kept in crockpot on keep low before adding cream/milk. Used Milk thickened with a little reux in place of cream to save calories.

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jersey7301

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Butternut Squash Bisque

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