Reviewed: Oct. 24, 2011

Very tasty. I added a little skim milk instead of heavy cream to make it a thinner soup. I'm saving this one!

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Reviewer:

linnielou

Reviewed: Oct. 20, 2011

I added a cup of 2% evaporated milk at the end-- very good recipe!

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Reviewer:

rhb79

Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA

Living In: Muscatine, Iowa, USA

Reviewed: Oct. 18, 2011

Overall this is a very tasty recipe. Like others, I skipped the cream and the nutmeg. I also roasted the squash instead of peeling and boiling. In an effort to make this even healthier, I avoided the butter/oil by simply cutting the vegetables smaller and simmering them in the broth for longer to soften them. The color of this bique is beautiful and just so perfect on a cool fall day!

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Reviewer:

Gaelicstorm

Reviewed: Oct. 18, 2011

This soup is delicious and perfect for a fall day. Another great addition to each bowl is a few shakes of cayenne pepper, I like a little spice in my dishes and that was the perfect ingredient! Other than that, I followed the recipe exactly as written!

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Reviewer:

Gina

Reviewed: Oct. 17, 2011

wow this is good bake the squash before hand but other then that really really good!

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Reviewer:

joshe555

Reviewed: Oct. 17, 2011

Awesome! I added a clove of garlic and roasted the squash as other reviewers suggested. I also used a little fat-free half and half instead of the heavy cream before serving. It tasted great! We will definitely be keeping this recipe and making it again!

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Reviewer:

Karin Kolman

Reviewed: Oct. 14, 2011

Excellent

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Reviewer:

Marie

Reviewed: Oct. 12, 2011

I use 3 carrots to one butternut squash, 2 qts. of chicken, not vegetable, stock and a full cup (or more to taste) of cream. I also use white pepper, not black - it gives great taste without showing. My family absolutely goes crazy for this soup and I make it every Thanksgiving!

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Reviewer:

merylb

Reviewed: Oct. 12, 2011

Great recipe.Thank you. I roasted the squash, carrots, and onions with minced garlic and a tablespoon of olive oil and just a touch of brown sugar for 45 minutes at 375 degrees. Then I threw it in the crock pot with the remaining ingredients. I substituted 4 cups of chicken broth instead of vegetable broth and 1 tablespoon of earth balance margarine instaed of butter and it turned out great. My huband and I both liked it and one of my three kids liked it too. 1 out of three ain't bad with my picky kids!

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Reviewer:

lchitx

Reviewed: Oct. 10, 2011

Wonderful recipe that's easy to follow and can be spiced as much or as little as you like. I followed it exactly and added a dollop of sour cream to each bowl as it was served. This was a hit!

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