Reviewer:

Reviewed: May 2, 2013

Simple, silky, subtle! This isn't an overwhelming soup, bold flavors. Next time, I'll make double. Leave out the cream to freeze it, then add when I reheat later. Dreamy!

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Reviewer:

Amanda Leigh

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: Mar. 21, 2013

Delish! Tastes like Thanksgiving in a bowl!

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Reviewer:

kidatheart

Reviewed: Mar. 18, 2013

Very tasty indeed and on the nutritious side. Only deviations I made: -Roasted squash first. -Did not have heavy cream so not sure if that would have made it better than it already was.

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Reviewer:

bikemonkey

Cooking Level: Beginning

Reviewed: Mar. 10, 2013

Ok the soup is absolutely delicious. The taste deserves 5 stars, and I haven't even added the cream yet (and still can't decide if I will it's so good without it!). However butternut squash has got to be the most difficult vegetable I have ever peeled and cubed! And for any other novice chefs like myself BE AWARE this squash secretes a juice that will cause severe dry skin! Use gloves or something! Not painful but incredibly disgusting. Recipe is awesome! But a lot of prep, which is the only reason I gave it one less star than perfect!

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Reviewer:

lauren.aleta

Reviewed: Mar. 1, 2013

Great recipe! I agree roast the squash first and instead of heavy cream add some smoked gouda cheese!

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Reviewer:

Gesenared

Reviewed: Feb. 19, 2013

I like this. I have never made a bisque before. I baked the butternut squash first like the most helpful review said. I added garlic when cooking the onions. I did not use heavy cream, but instead used a little bit of light sour cream. I put a teaspoon of pepper in which was a bit too much, but the kick is nice. This was way easier than I thought it was going to be. Thanks!

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Reviewer:

jmarciniak

Cooking Level: Beginning

Home Town: Orange Grove, Texas, USA

Living In: Louisville, Kentucky, USA

Reviewed: Feb. 10, 2013

Love it! I always leave out the heavy creme and nutmeg and it's perfect.

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Reviewer:

Linnerbeec

Reviewed: Jan. 29, 2013

I've recently started enjoying bisque, especially butternut squash, at restaurants. This was my first attempt and it was without a doubt the best I have ever had! So easy, so creamy, so flavorful! Like a fine wine, there were layers of flavor, especially the onion. I have so many new favorites because of this website and this is definitely one of them!

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Reviewer:

Chas

Living In: Spencer, Massachusetts, USA

Reviewed: Jan. 24, 2013

I loved it! I am a beginner cook and found this recipe easy to follow.I added some fresh basil and parsley for flavor. And I'm not sure if the squash were just small but it took about 2 and 1/2 to make four cups. PS definitely bake the squash first!

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