Reviewed: Mar. 10, 2009

Yum! Perfect fall soup! It was very thick and very flavourful. I read that since butternut squash has such thin skin it can be pureed into the soup with the rest of the squash for extra nutrients! I will try that next time, less work!

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Page

Cooking Level: Beginning

Living In: Okanagan, British Columbia, Canada

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Reviewed: Feb. 24, 2009

Tasted so great. Only used one white potato. Sprinkled cayanne, nutmeg, and a teaspoon of curry powder.

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MONIQUE9701

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Reviewed: Feb. 22, 2009

This is a good basic soup. I added some seasoning salt to punch up the flavor. I'll be making this again.

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KSGILLMORE

Cooking Level: Expert

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Reviewed: Feb. 21, 2009

My first time cooking and eating butternut squash. This was fabulous. I left out the celery because I didn't have any and my blender was broken so I tried mashing it with a potato masher...not exactly the same consistency but still incredibly good.

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Jennifer Ball

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

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Reviewed: Feb. 16, 2009

This is a great base recipe, however you really want to modify it, otherwise it a little bland. 1- Use sweet potatoes 2- Bake squash and potatoes for 1 hr at 400F, makes it easier to peel and cut. 3- Add 1/4 cup of spicy rum. 4- Spices (nutmeg, cumin, Cajun chilly, some masala) 5- Serve with sour cream

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lubasf

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Reviewed: Feb. 16, 2009

My husband and I both really enjoy this recipe. Even my 16 month old daughter who is extremely picky loves it. I suggest leaving out the celery. Also adding curry (to taste) and some (may seem strange) pumpkin pie spice (also to taste) seem to really punch up the flavor. A great soup, I've made it 3 times since November because my husband keeps requesting it! It's a keeper!

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Tammy

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Reviewed: Feb. 11, 2009

Excellent! I roasted the squash first so it was easier to peel. The soup turned out to be very sweet, it was almost like eating candy.

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ginakinata

Cooking Level: Beginning

Home Town: Sacramento, California, USA

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Reviewed: Feb. 1, 2009

Awesone recipe. I made it with 1 butternut squash and 1 acorn squash. I put in 1 sweet potato 6-7 baby carrots, 2 celery stalks and 1 onion. I added a bit of nutmeg and a dash of cayenne pepper. It was the best squash soup I have ever eaten. My 10 year old son could not get enough. Everyone that tried it loved it and wants the recipe.

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saracronk

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Reviewed: Jan. 31, 2009

The entire family (read kids too) loves it!...and it is so easy. Thank you.

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silvia king

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Reviewed: Jan. 20, 2009

Made this recipe for company everyone loved it. Used baked yams and I baked the squash.

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charlotte lazzeroni

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Reviewed: Jan. 15, 2009

great recipe. make sure to add touch of curry. also bake squash before using. I personally also like to add a few pine nuts to a bit of crunch :-)

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roman

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Reviewed: Jan. 13, 2009

I use to never like Butternut Squash but this is so easy and good. (It even makes the house smell good) Try the recipe you won't be disapointed.

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tmartens

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Reviewed: Jan. 10, 2009

This was excellent!!!! I did change it up a bit. Didn't use the celery and used yams instead of potatoes added about six gloves of garlic, tsp of pumpkin pie spice, tsp of curry dash of crushed red pepper. Topped it with ramano cheese and cilantro.

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GODDESS54

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

This was yummy- I added about 1/4 c rum, 1 teaspoon real maple syrup, dash of cinnamon and a dash of curry powder to give it some kick and robustness. Yum!

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alirachael

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Reviewed: Jan. 4, 2009

A favorite

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Julie

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Reviewed: Jan. 2, 2009

This is a fantastic winter soup - very hearty and creamy even without adding any additional cream, etc. I did add a little bit of dried Rosemary to give it a little extra flavor, and I think (as another user suggested) a pinch of curry would bring out the flavor. Great recipe!

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Rosemary

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Reviewed: Jan. 2, 2009

excellent! i baked a whole squash and a sweet potato in the oven at 375 for 1 hour. i opted to use celery seed instead of actual celery, omitted the butter and only used the one sweet potato. i also added a dash of nutmeg and cinnamon. very easy to make and good for you!

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 31, 2008

This soup is so easy and is so delicious. It is a great comfort food for a cold day. The only thing I would do different is make a double batch because it was gone to quickly.

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nancyb

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Reviewed: Dec. 31, 2008

I made this last night and it came out great! I did not add the potatoes, however. I used to work in a restaurant where we served this, and I could not remember the recipe, so this worked just fine, and tasted amazing. I hope my guests enjoy it! Thanks.

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siva89

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Reviewed: Dec. 25, 2008

This was really good, which kind of shocked me because I usually only like butternut mashed with lots of butter and brown sugar!!! I used left-over mashed potatoes and carrots from last night's potroast, so it took no time at all to throw together. Now I'm going to bake a nice crusty loaf of bread to pair it with. Yummy.

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