The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 11, 2008
its not always easy finding healthy food my husband will be but he really liked this! its a great base recipe. i added about 2 tsp of minced garlic, 1 1/2 tsp curry powder, and 2 tsp salt. the end result was great. it would probably be really good with some cilantro too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 10, 2008
What a wonderful savory fall soup! I put in a little ginger just to jazz it up a bit more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 10, 2008
This was pretty darn good. I reduced the amount of onion to like a tablespoon or two. I added a few dashes of nutmeg, cinnamon, curry powder and cayenne pepper. It had a nice rich flavor with a little heat. Mine was more rustic with small chunks of various veggies. My grandpa taught me a way to get most of the strings out of celery to make them easy to eat and are more tender, snap a portion of the end (do not remove) and peel down, quite a bit of the strings will be removed.
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Cooking Level: Intermediate

Home Town: Reno, Nevada, USA
Living In: Idyllwild, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 10, 2008
This soup was amazing. I'm on a very limited diet and to have something so flavorful was delightful. I used the recipe for Basic Vegetable Stock instead of the chicken stock. I tried the suggested sweet potato instead of a white potato. This soup will definitely find its way into my regular recipes.
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Cooking Level: Intermediate

Home Town: Little Falls, Minnesota, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 8, 2008
Simple recipe to highlight the butternut squash. I also added a pinch of curry and used just one potato. I also boiled the potato and carrot in water and sauteed the celery prior to making the soup to soften them up.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 5, 2008
Butternut squash peels really simply with a vegetable/potato peeler. I didn't have any problems at all.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 3, 2008
Just okay. I followed other commenters' suggestions and added more spices, but I still thought it was pretty bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 2, 2008
Absolutely wonderful!!!! I added a diced smoked ham (12oz) and 8oz of cream cheese for protein as a main dish--we are all bloated, including the 2 year old. Excellent flavor, smooth, filling and just wonderful!
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 2, 2008
This was an excellent recipe. I peeled and chopped all the vegetables, seasoned with sea salt and pepper, drizzled the vegetables with olive oil and roasted @ 400 degrees for about 20-30 minutes. After removing from the oven, I didn't have any vegetable stock and simmered on stove top in a quart of water for another 30 mins. or so to create a stock; then blended veggies and stock and what a wonderful wonderful soup. Excellent flavor! I did not add butter because I did not want the extra fat. As for an easy way to peel the squash, I used a potato peeler and it was very easy. I cut off the top or the squash, cut it in half long ways and chopped, then did the same for the bottom using a spoon to scoop out the seeds, cut it long way and chopped. Thank you for a wonderful soup!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 2, 2008
This has become a family favorite. I make it just like the recipe, then serve with a dollup of plain low-fat yogurt and a sprinkle of shredded parmesan cheese.
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Florence, Kentucky, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 1, 2008
This was a good way to use butternut squash but we found it a little bland. Perhaps a bit of cream or butter but then it wouldn't be low fat. Overall though, pretty good.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 30, 2008
With the suggestions (1 less potato, 1/2 cup half and half, 1/2 tsp cinnamon, dash nutmeg), this soup knocked my socks off.
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Cooking Level: Intermediate

Living In: El Dorado, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 29, 2008
Excellent! I cut and remove the seeds from the squash and oil a pan and roast it until soft(great roasted flavor!). For a special treat, I added a couple of tablespoons of organic heavy cream! Delicious!!
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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 29, 2008
This soup was excellent. I might have added too many carrots and onion but overall my roommate and I were very impressed!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 28, 2008
This is a great base recipe, but I've made my own adjustments. Like others, I bake the squash in the oven @ 350 for 45 min or until tender. I like my squash soup super healthy and a little spicy, so I've made the following changes: omit the potatoes, add 2 cloves of minced garlic, 1/2 cup applesauce, 1/2 cup chopped fresh italian parsley & 1/4 teaspoon cayenne pepper. With no added fat, it makes for a low calorie, healthy and tasty soup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 28, 2008
This soup is a great side dish and I added applesauce and a little nutmeg. I sauted onions first, I also bought the already cubed butternut squash from Costco and it was ALOT QUICKER when you are pressed for time!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 26, 2008
My children, all under the age of seven, love this soup! I gave it four stars because I agree with some of the other comments. This soup makes a great base and a healthy dinner for little ones, but a little spice and a dollop of sour cream on top turn it into a wonderfully sophisticated soup to serve over and over again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Oct. 25, 2008
This was a good basic recipe. I tried to make the original version, but I didn't have any celery so I omitted it. I roasted my butternut squash (without adding water to the pan) at 350 degrees for an hour instead of dicing it up. This made it easier to handle. The soup was bland so I made a few additions. I noticed how some reviewers used cinnamon or nutmeg, while others used curry. I was apprehensive about which one, so I added a little nutmeg to a sample and didn't like it. It made the soup taste on the order of sweet potato pie batter. I opted to use a little curry and a little ground cayenne pepper instead because it gave it a more rustic taste - and more on the order of dinner. I will make this dish again, with modifications. Hope this helps.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 24, 2008
It is a really great base. I made some adjustments and added a few things.
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Cooking Level: Professional

Living In: Chico, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 23, 2008
This soup is great and healthy; even the kids ate it up and wanted seconds. As per some other reviews I added a little garlic, curry powder and brown sugar. Also, I roasted the squash first and just scooped it out of the skin. Peeling and dicing the squash seemed like too much work.
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Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada
Living In: Burlington, Ontario, Canada

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