Reviewed: Nov. 14, 2008

I thought this was very tasty, but I did make some changes. I added some minced garlic, used brown rice plus more than a 1/2 cup to thicken up the soup. I used sweet turkey sausage and sauted it in chardonnay and topped off the soup with some mascarpone cheese as suggested by otehr reviewers. My hubby liked it as well...I will be making this again as butternut squash is my favorite. thanks Dena!

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2008

I really liked this soup, I did use tofurky italian sausage and soy creamer instead of heavy cream. (to make it vegan) I also added a bit of cayenne pepper and cumin. Left out the corn and added celery as some others mentioned. Very good! Served with a slice of cornbread.

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K. Mulhollem

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Reviewed: Nov. 5, 2008

Wow - this was fabulous! My husband, who doesn't like squash, really liked it, too! I couldn't find spicy turkey sausage and used regular sausage instead. To make it spicy I added a little cayenne while I was grilling the meat and onions. Be careful though, a little bit goes a LONG ways! :) We will definately have this again soon!

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kmphil

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Reviewed: Nov. 4, 2008

This time of year I enjoy soups very much and make a lot of them. This one I will not try again. Texture and flavor just is not what we look for in a soup. Some may like it but, I don’t recommend it.

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JR

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Coos Bay, Oregon, USA

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Reviewed: Oct. 31, 2008

This recipe was amazing! I did everything exactly as the recipe called for, except that I used chicken boullion instead of broth, and no cream. I used chicken italian sausage, which was great! I was really unsure as I have never cooked with butternut squash before, but it turned out fantastic--even my husband was pleasantly surprised! Oh, and make sure you bake the seeds, just like pumpkin seeds only better!

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BLONDIE1426

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: Oct. 22, 2008

I was skeptical about the sausage in here, but just curious enough to give it a try. Not a fan of the corn called for, I substituted chopped celery and added some minced garlic. I don't use turkey sausage, so I used Italian sausage instead. As it browned I added a good glug of Chardonnay. Both the garlic and the wine, I believe, contributed to what might have otherwise been a "flat" tasting soup. Once the soup was done, I was not happy with how thin it was, so I cooked another cup of rice in chicken broth, added that to the soup, and it was MUCH better. I garnished it with a squirt of mascarpone cheese and fresh chives. I like this! It's different!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 21, 2008

Outstanding! The only changes I made were to use chopped andouille sausage (what I had onhand) and finished the soup with half-n-half. I bet kielbasa would be great in it, as well. I added a cup or so of extra cooked rice to make it thicker. Soooo good!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

I really liked this soup and thought it was so perfect for fall. I felt it was a little bland, though, so I added some garlic powder and a few other spices, which seemed to help. I also doubled the rice, and thought it came out much thicker and nicer.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 3, 2008

Wow - what a great recipe! I went with mild sausage because of my kids and I thought I wouldn't like it (too bland) but what a surprise. It was excellent - I can't wait to make it again and I haven't even finished the first pot!

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JEPHINER

Cooking Level: Intermediate

Home Town: Vernon, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Oct. 2, 2008

It was great. I used acorn, butternut and spaghetti squash. I also added 2 minced cloves of garlic after browning the sausage. My picky husband called this "restaurant soup".

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Stevie F.

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Reviewed: Jul. 23, 2008

I submitted this recipe, you will need to use one large butternut squash or two smaller ones. Try blending the squash with one can of soup first and check the consistency, add more depending on how thick or thin you prefer your soup. Sometimes when I'm feeling very lazy I'll just buy frozen or canned squash to cut down on time. The soup is highly adaptable. Any type of rice you have on hand and other vegetables you want to throw in work fine I think. I just posted as my favorite way.

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 14, 2008

We loved this! Thanks for the recipe. I did, however, substitute potatoes for the rice. I will certainly make this one again.

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VIOGITI

Cooking Level: Expert

Home Town: Monroe, Louisiana, USA

Living In: Mixco, Guatemala, Guatemala

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Reviewed: May 3, 2008

Excellent! Butternut squashes come in many different sizes and mine was obviously smaller than needed for this recipe. Weight would have been a good idea for the recipe. I did roast it, just do it with enough time for it to cool off a bit to work with. I used less broth because it was pretty runny after two cups. I also used some left over brown rice from PF Changs which made it even easier! I added a little half and half at the end since I didn't have cream on hand. My husband and I raved about it. However, my two year old wouldn't touch it. Oh well, we liked it so much we'll be making it again soon.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Mar. 29, 2008

I made this with roasted squash left over from thanksgiving, and subbed turkey broth for chicken broth, and added some chili flake. I like to add yogurt after serving for added creaminess.

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meg

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Reviewed: Dec. 19, 2007

I found this was a bit runny for squash soup. I think I prefer a plainer version.

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DevilFish

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Reviewed: Dec. 13, 2007

I followed some of the other reviews by roasting the squash, which makes things much easier. I'm not a big fan of rice in soup, so I substituted cubed red potatoes & it was fantastic. It became more of a chowder, but it was perfect for a cold winter night!

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Catergirl

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Reviewed: Dec. 13, 2007

this was so yummy my 12 year old asked me to make it again. I added garlic and napa cabbage (because I have a ton I needed to use up) and i am looking forward to the leftovers

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happymompi

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Reviewed: Nov. 28, 2007

This was a hit at our house. Even my 3 year old liked it! After the squash was cooked, I let it cool while I cooked the rice. Then I peeled the skin off instead of scooping it out. Also, I used a pretty spicy sausage and reduced the black pepper by half. This took me 2 hours from start to finish, but I also have two young children (many interruptions).

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paola

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Reviewed: Oct. 27, 2007

This was *so* good. I used two cans of cream corn instead of frozen corn and cream (because that is what I had on hand). My husband and daughter really enjoyed it.

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STHORPE

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

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Reviewed: Oct. 22, 2007

I love soups in the fall and this is one of my new favorites. I did add a couple of dashes of crushed red pepper for a little more spice and to soften the sweetness. I also used fat free 1/2 & 1/2 which left it creamy, but without the calories

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Christine

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Butternut Squash and Spicy Sausage Soup

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