Reviewed: Dec. 31, 2010

This was so easy and AMAZING. I did pre roast my squash and I only used about 1/4 cup of cream. I just added a pinch of nutmeg to the soup and added it at serving instead.

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Reviewer:

julz226

Cooking Level: Intermediate

Home Town: Dade City, Florida, USA

Living In: Debary, Florida, USA

Reviewed: Dec. 19, 2010

This bisque is superb! I added a bit of thyme and 2 roma tomatoes just before the squash was through cooking, and it turned out great. Thanks for sharing the recipe.

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Reviewer:

ellakosmo

Reviewed: Dec. 9, 2010

Very good, made as written except I had no cream on hand. I used about 3 tbl cream cheese before pureeing. Hubby didn't like the consistency but 3 n 4 yr old liked it.

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Reviewer:

charlesnjoanne

Reviewed: Dec. 1, 2010

4 stars as written...I added a peeled, diced apple and some garlic, plus at the end I still had to sweeten it a bit with some stevia (about the equivalent of 4 teaspoons). I added the cream, plus I had about a 1/2 cup of buttermilk leftover from Thanksgiving, so I added that at the very end. Yummy!

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Reviewer:

magicpam

Cooking Level: Intermediate

Home Town: Willard, New York, USA

Living In: Romulus, New York, USA

Reviewed: Nov. 27, 2010

Fabulous! I made this exactly as written except I omitted the carrots only because I didn't have any on hand. I also added a bit of cinnamon to it and that really gave it some extra flavor. I also used a pretty good amount of salt and nutmeg. Would absolutely make again!

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Reviewer:

balder

Cooking Level: Expert

Reviewed: Nov. 25, 2010

Excellent!! I followed reviewers suggestions, *used low sodium chicken broth for more flavor *used fennel (couldn't find leeks, can you imagine?) *apples (2 granny smith) *sweet potatoes instead of carrots roasted the veggies, like one reviewer said it did not take that long either, the smells in my kitchen were fantastic and my 8 yr. old daughter said, it smells just like Thanksgiving in here. So instead of squash and brown sugar and mashed potatoes, we have a a new tradition. Thank you so much PHONELADY 55. Yum

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Reviewer:

PETITE BAKER

Cooking Level: Professional

Home Town: Canton, New York, USA

Reviewed: Nov. 21, 2010

I only gave this 4 stars because it was very salty when made as is. I doubled the recipes. I roasted the squash and carrots (sprinkled butter and cin. sugar on the carrots and wrapped in tinfoil). After sampling final product, I sauteed 2 gala apples and pureed them into it. Still salty. I then added about 4-6 tbsp. of maple syrup. Plus about 2 tbsp of cream sherry. I also added about 1 tbsp of cinnamon. It was very good after this and got rave reviews at my dinner party.

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Reviewer:

DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

Reviewed: Nov. 20, 2010

I think it is fabulous. I love garlic and coriander, so I added both. I used a potato peeler on the squash, and cubed it. Wasn't that hard to do. I should have added an apple like other did, maybe next time. It was delicious. I used 1/2 and 1/2. I also used chicken stock. It was really good.

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Reviewer:

pattypoo1

Cooking Level: Expert

Home Town: White Plains, New York, USA

Living In: Riverview, Florida, USA

Reviewed: Nov. 20, 2010

This soup is EXCELLENT!!! Even all my kids liked it! I followed other reviewers tips and roasted the squash and added a clove of garlic and some cayenne pepper. Sooooo good!

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