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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PRVRBS31GAL

Living In: Gurnee, Illinois, USA

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Reviewed: Dec. 24, 2008

This soup is the only way I'll eat butternut squash. It is tasty.

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NEPTUNEMOON

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Reviewed: Dec. 22, 2008

it was very good. Used 1 sweet potato and one regular and it was very good. Note, take it off the burner before you use a blender that you put into the soup pot - hot soup, volcano like burst!!

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Irene R

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Reviewed: Dec. 20, 2008

This was pretty good. I used sweet potatoes and didn't have carrots or celery. It was a little thick.

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Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 17, 2008

This is one of the best soups I've ever made. It's simply delicious as is. It's awesome for cold winter days!

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Tanya S.

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 14, 2008

This is one of those recipes that can get people to eat something they normally would not care for. My hubby and my kids love this soup. Another nice thing about this recipe is you can vary the amounts of the vegetables or even eliminate some and the results are still delicious.

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margiesparks

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Maumee, Ohio, USA

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Reviewed: Dec. 14, 2008

Easy to make. Very hardy and delicious. Healthy too

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sarahvfletcher

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Reviewed: Dec. 13, 2008

This is just a fantastic recipe. If you're a vegetarian, just substitute vegetable stock for the chicken stock and it's still fantastic. For some kick, add a teaspoon of chipotle powder to make it perfect for those cold days. During the holidays I also add 1-2 teaspoons (depending on my mood) of cinnamon which is a perfect complement to the squash. Fantastic!

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The Mad Russian

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Reviewed: Dec. 10, 2008

It is a wonderful soup. We make this every Thanksgiving. I add cayenne pepper for some kick. I also think it is better if it sits overnight before reheating and eating.

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Dani D

Cooking Level: Expert

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Reviewed: Dec. 5, 2008

EXCELLENT, EXCELLENT! It tastes just like the Campbell's Butternut soup. We ate it all for dinner and wanted more. I'd never peeled a butternut before but it was relatively easy with a potato peeler. The only change I made was adding extra onion. Next time I'll add more potato too but it's great just the way it is.

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debnderyl

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Reviewed: Dec. 2, 2008

Great recipe! I roasted the squash like others said to, and it was easy to scoop out. I did not add celery but did all the other steps as written. It was a great soup for a cold day.

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StacyB

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2008

This soup is amazing, so delicious, so good for you! Super easy to make too. As other reviewers mentioned, I left out the celery. I also added about a tablespoon of garam masala. Amazing!

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JOANNABK

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Reviewed: Nov. 30, 2008

I added cream cheese while I was blending it. It made it a little creamier, and oh so good!

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mbeach22

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Reviewed: Nov. 30, 2008

I added cinnamon and nutmeg... it turned out great!

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Michelle

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Reviewed: Nov. 28, 2008

Wonderful soup! I substituted soy butter and vegetable broth to make it vegan. I also omitted the potatoes because I didn't have any and added 2 cloves of garlic. It turned out very creamy and much sweeter than I would have thought. I added about a teaspoon of pepper to spice it up again. My husband loves it too. Will definitely make it again. Thanks!

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Joi

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

Since I tweaked this a bit, it's four stars - but with the changes it's a five star recipe. I baked the squash first (cut in half,rubbed with butter, face down, one hour at 375F). I omitted the potatoes, added some fresh garlic and ground nutmeg. I used a splash of half-and-half cream mixed in at the end. It was so delicious!

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Crunchy Carrot

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

FANTASTIC! I made this soup twice, once as written and the second without the potatoes. Great either way. Not as thick when I didn't use the potatoes. I shared some with friends and got rave reviews and they wanted the recipe. This is a keeper.

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