The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 22, 2007
Haven't served it yet but I've tasted enough.. This is my first time making anything with squash, but it was very easy. I did as previous people recommended and cooked the squash halves while I sauteed onions, carrots, apple, and garlic. Once cooked, the squash was easy to scrape from the skin and its softness made blending even easier. It's simmering now (smells great!), and I've added cinnamon, more nutmeg, and paprika. I tried a small amount with curry powder, but I may skip that tonight. I don't think my fiancee will like the pureed texture, so I may add noodles or gnocchi. I'm definately keeping this one in my recipe box!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 22, 2007
delicious. I added a small bit of curry powder for an extra kick and it was amazing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 18, 2007
This was exceptional. I did homemade chicken broth instead and since I wanted a smaller amount added half and half instead if cream. I will DEFINATELY be making this many more times.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 15, 2007
Simply wonderful flavors... I liked it before and I added the heavy cream and also after. Couldn't have been more pleased with the results. Used two shallots (love them) with the onion but that's all I added. Thanks...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 13, 2007
This recipe is easy to put together and it tastes awesome! I substituted lite cream for heavy cream.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 11, 2007
awesome make again
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
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Reviewed: Oct. 11, 2007
I didn't feel like peeling and cubing my squash so I halved it and roasted the halves face down on a baking sheet with a shallow layer of water, and covered it with tinfoil at 375F for 40 minutes. This made the recipe INCREDIBLY easy to prepare, put together, and cook. Tasty and filling! A family pleaser ***ALSO, I found that 1 cooked squash = 5 cups***
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 11, 2007
So glad I searched for more soup options as this was fabulous! I reduced the butter and oil in 1/2 and used leeks and shallots since I had them instead of onions. Also used a small butternut and small acorn since that's what the CSA brought this week! Finally I roasted the squash for 40 minutes, and didn't need the cream to have it be 'creamy'. For spices I added a 'shake' of nutmeg and a couple of shakes of chili powder-mainly for color and a little zip. Not a lot of changes, mainly for what I had on hand! Can't wait to have more of it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 5, 2007
This is about the only recipe on this site that I make exactly AS IS. Perfect, LOVE IT.....happy it's Fall so I can make it again!
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Cooking Level: Intermediate

Home Town: Gardner, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 4, 2007
I have been looking for a great butternut squash soup and I finally found it! I didn't use any oil and used half the butter. My husband wanted it a little bit sweeter so he added some sugar. I thought it was great just the way it was. I ate the leftovers the next three nights in a row. : )
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Cooking Level: Intermediate

Home Town: Taylorsville, Utah, USA
Living In: Bountiful, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 3, 2007
This is a wonderful recipe. I do not put the cream in it and it tastes delicious!
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Cooking Level: Expert

Living In: Deerfield, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 30, 2007
If you could rate this recipe any higher, I would. A few alterations: Bake squash 45 min. @375 deg. Add curry powder while sautéing the onions. Add cinnamon and allspice. & Add 1/2 cup OJ while cooking. This makes a fantastic Bisque! My dad loves it. Every time he sees a Butternut Squash he begs mom and me to make this.
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Cooking Level: Expert

Home Town: Pikeville, Tennessee, USA
Living In: Ossining, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 24, 2007
Fantastic bisque! I roasted the cubed squash, used chicken stock and omitted the cream. Fiancee absolutely loved it. Will definitely cook again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 8, 2007
This is a wonderfully easy recipe! Taking the advice of other reviewers, I halved the squash and baked it in a 375 degree oven for 1 hour before peeling. I think it added a nice roasted flavor, too. I didn't have carrots on hand, so I just left that out, and the soup seemed to have plenty of flavor. Also, I used an immersion blender to blend the soup -but be very careful if you do this with a hot liquid! It was much faster than getting out the old blender.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 24, 2007
It was good, I would probably puree it a little more, it had a weird texture.
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Cooking Level: Expert

Home Town: Califon, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 4, 2007
I made some changes to the recipe and it was great! I took others suggestions such as cooking the squash first. Slice the butternut squash in half, scoop out the seeds and roast it face down in a pan with ½ cup water at 350 for about 40 minutes. Scoop out the squash. I found that scooping out the squash with an ice cream scoop worked great. I used less carrots (1/2 cup) and sliced them instead of diced them. I used fresh chicken stock by boiling two chicken breasts and let the stock cool overnight in frig and skimmed off the fat. I omitted the nutmeg (husband hates it) and used half and half instead of heavy cream. We felt it really needed half and half. We sprinkled each soup dish serving with parmesan cheese which was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 22, 2007
What a fabulous taste!
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Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 6, 2007
This was absolutely delicious. I didn't have any vegetable stock on hand so i used beef broth and it came out great.
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Photo by Kiburdan

Cooking Level: Intermediate

Home Town: May Pen, Clarendon, Jamaica
Living In: Apopka, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: May 1, 2007
I copied what IMVINTAGE did by roasting the squash first and adding an apple to the mix. Also used chicken stock instead of vegetable and a dollop of sour cream in each bowl of soup instead of the heavy cream. The result was very tasty. Next time I would add a little less stock as I like my soup a bit thicker.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 27, 2007
Why turn on the oven when a microwave will do it in 1/3 the time? I cook butternut squash (and others) by cutting them in half, scooping out the seeds, laying the halves on a flat platter, covering with plastic wrap, and microwaving for 10 minutes or so. Test doneness with a fork, or you will see the shell start to collapse. Simply scoop squash out of the shell, and use as you wish. Also, if I want to cook squash cut up, I use my heaviest knife to bully through it, then the pieces are easy to peel with a large paring knife. Long live butternut squash!!!
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