Reviewed: Oct. 12, 2008

Excellent recipe!! There is no need to add sour cream or bacon to the soup or cut back on the potatoes,it's excellent as is! I had a jumbo squash and I needed more liquid so I added a cup of 1% milk to the chicken stock. Add a pinch (1.5t) of curry powder 1T of minced garlic,garlic salt and pepper to taste and it's just as good if not better than campbells and cheaper too! Thank you for submitting this recipe.

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extremecampers

Cooking Level: Professional

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 9, 2008

This soup is outstanding! I used veggie broth instead of chicken broth and followed others advice and added a pinch of cinnamon, nutmeg, curry powder and even bit of maple syrup and it was really creamy and flavor. No need for milk or sour cream... A great, healthy low-fat soup!

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SUMMER33NY

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Reviewed: Oct. 7, 2008

This soup was delicious! I've never made a soup from any variety of squash and was a little hesitant but after we got a ton of squash from my dad this weekend we had to do something with them! My husband had two bowls just as a "snack" last night. This was a hit and will be made again. The only tiny change I made was some added cinnamon at the very end. Not a lot, just a pinch.

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AbbySV

Cooking Level: Expert

Home Town: Spring Lake, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Oct. 7, 2008

This was excellent with a few additions. Like others I added a bit of nutmeg, cinnamon and curry. I also baked the squash before adding it to the other vegetables when cooking. Right at the end I added about 1/2 cup of sour cream. Everyone went back for seconds!

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WINDLOVER

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

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Reviewed: Oct. 5, 2008

A hit although my guests (my parents) couldn't believe it wasn't a cream soup. Easy make but I agree with some of the other reviewers...roast the squash for easy peeling and add some seasoning. I added ginger, nutmeg and a touch of cayanne. It went over very well and will definitely make again since it's so wonderfully healthy for you!

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Lisa

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Reviewed: Oct. 5, 2008

Okay, I can't give it all the stars because I made so many changes, but this is an amazing recipe! I omitted the carrot and celery and only used a touch of onion. I also the replaced the potato with sweet potato. And I added 1/4 cup sour cream before blending...yum!!

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Oct. 5, 2008

Without modifications, 3 stars. With, 5 plus. Secret for this recipe: SAGE and white fresh ground pepper (or black if it's what you have). Next time, I will increase the amount of carrots, substitute sweet potato, omit the celery. Also, when you're blending, if you add a touch of skim milk instead of sour cream it makes a huge difference in texture without adding much fat.

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iheartcarbs

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Reviewed: Oct. 4, 2008

This recipe is great. Even my husband who doesn't like "starchy" veggies loves it. I used the same ingredients, but added 2 cloves of garlic, omitted pepper, instead sprinkle some nutmeg on the top. I happened to have cilantro on hand, so I added a coupel of clilantro leaves on top just for decoration. Surpringly, the cilantro gives out a very fresh frequence that enhances the flavor of the soup. This is a great dish. I'll cook it again.

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Deb

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Reviewed: Sep. 29, 2008

Gave it 4 stars only because I made some changes. I roasted the squash first for about 45min at 350. Made the peeling much easier. I also added a finely diced garlic clove and a tsp of curry. This was wonderful soup. Even my picky 10 yr loved it.

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NADINEMC

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Reviewed: Sep. 25, 2008

I tried this recipe for the first time (and forgot the celery) but my husband loves it! Thanks!

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Carrie

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

Simple recipe, but needed some spice. I added some nutmeg and cinnamon. This made the aroma great!

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Jeny

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Reviewed: Sep. 15, 2008

Very yummy recipe! I followed this recipe exactly as written with one exception- I just used one potato instead of two. This was a yummy, creamy and filling soup. It's definitely a HEALTHY soup that I'll be making several times during the cool fall and COLD winter months!

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mrsbenoit

Cooking Level: Intermediate

Living In: Beacon Falls, Connecticut, USA

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Reviewed: Sep. 12, 2008

I am not a vegetable person but as I try to eat healthier at work this was a recipe I forced myself to try. It was terrific. I did not add any salt and very little pepper. It was a great hit at work and a few have even asked me for the recipe.

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Kat

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Reviewed: Aug. 10, 2008

This was a great recipe as is, but I made a few additions that made it spectacular! I roasted the squash at 350 for 1 hour before starting the soup and it made prep MUCH easier! I also added some nutmeg to taste in the last 20 minutes or so of simmering. When serving I garnished with a dollup of sour cream and topped with French's French Fried Onions and served it with garlic toast on the side for dipping. Everyone licked their bowls clean!!

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Jenn S.

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Keswick, Ontario, Canada

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Reviewed: Jul. 30, 2008

I love this soup! One minor alteration, a half-pint of heavy cream at the very end, makes this the most heavenly soup ever-- it is a family favorite.

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Jess & Ral

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

This is a very easy soup to make. It is a good way to use your extra butternut squash. I will probably make this again. As far as my taste, I thought it was good, but not great. For me the sour cream is a must.

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Tim

Cooking Level: Beginning

Living In: Lenoir City, Tennessee, USA

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Reviewed: Jun. 24, 2008

Very good, but seemed to need a bit more flavor, so I added a sliver of ginger root (before cooking and pureeing) and circa 1/2 t cinnamon. I think it could still be kicked up a notch and will add more of these and maybe a few other spices next time. Update: second attempt - I didn't have chicken broth so used water, added 1/2 t cumin. Balance of veggies was also probably different. I found that it is still a good recipe.

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KaryninPhilly

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sewell, New Jersey, USA

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Reviewed: May 28, 2008

I believe that this recipee is very good but may need a small amount of pressed garlic added.

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Ashes

Cooking Level: Beginning

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Reviewed: May 24, 2008

I tried this recipe after ordering some at a pricey restaurant. This one is better. I followed the suggestion of roasting the squash beforehand and found it greatly eased the preparation. Also, I left out the celery and didn't miss it at all. I read that some reviews added garlic - DON'T DO IT! This soup has a mild, rich taste that is perfectly balanced. I think garlic would overpower the other flavors. When I served this soup last night I thought Butternut Squash soup couldn't taste any better, but I was wrong. It tastes even better the next day.

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PATRICIAELAINE

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Reviewed: May 22, 2008

I made this recipe just as the recipe said and I think it was delicious. I didn't have any problem with the celery. It was great just the way the recipe was. Very Good!

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