Reviewed: Nov. 29, 2011

I did not like this soup. If I make it again, I would reduce the apples to just one apple. It tasted too apple-y. I prefer a more butternut flavor.

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Reviewer:

Sam d

Reviewed: Oct. 2, 2011

Best squash soup, ever! I've made this recipe several times now, for family, friends, and above all, myself. I can't get enough of this stuff. Thank you for making my life that much more enjoyable!

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Reviewer:

Miss Marcel

Cooking Level: Expert

Reviewed: Sep. 24, 2011

Smooth and savory. I used homemade broth to make it and that adds a bit because it is denser. I added a bit more sugar.

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Reviewer:

tweety

Reviewed: Sep. 22, 2011

Amazing!!! I loved this soup. I added one sweet potato and it was great! I also put the Onion, apple, butternut squash and sweet potato in the oven to roast a bit for a nice taste. I will be making this a lot this fall. :D Also, I cooked the sage in the soup and chopped it up with the soup blender instead of putting it on top of soup at the end. I think I added 4-5 leaves. And sprinkling toasted pumpkins seeds on top is a nice touch

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Reviewer:

NBSmith

Cooking Level: Intermediate

Reviewed: Mar. 10, 2011

This was really interesting. Both me and my husband took our first taste and thought it was really good! After 3 or 4 bites, I was still really impressed how it turned out, I really liked the Sage leave addition. But after that, it just didn't taste as good and by the end of my small bowl, I felt like I was forcing myself to eat it. It made a TON and we had lots of leftovers that neither of us wanted to eat. I'm not sure what happened, I guess the squash ended up being too much for us. From a recipe point of view, I didn't change anything, but I did have to cook the squash longer than 10 minutes for it to be tender.

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Reviewer:

janeal

Cooking Level: Beginning

Living In: Woods Cross, Utah, USA

Reviewed: Mar. 8, 2011

bad flavor

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Reviewer:

phisher

Home Town: Winona, Minnesota, USA

Reviewed: Mar. 1, 2011

Love this recipe! Especially on a cold fall/winter day. I save time by buying cut butternut squash at Costco. The cayenne adds a nice warmth.

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Reviewer:

Rod

Reviewed: Jan. 15, 2011

My first review-- Awesome!

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Reviewer:

Elsa

Reviewed: Dec. 27, 2010

This was amazing. Only thing I did different was roast the butternut squash in the oven with olive oil, salt and pepper @ 475 for 35 min. Next time I may add some sage to that step. I also used one big fuji apple. I made a similar recipe from food and wine mag which used popcorn as a garnish, which was a big hit! Update - I left some sage in the leftover soup, and the next day it was very sage-y! I had to cover it up with agave nectar. Even 2-3 sage leaves become very strong overnight.

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