Recipe by cboyd06
"Fall comfort food at its best. Garnish with fresh homemade croutons and bacon."
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extra-virgin olive oil
butternut squash, peeled and cubed
freshly-cracked white pepper
chicken broth, or more as needed
heavy whipping cream
ground nutmeg, or more to taste
salt to taste
ground white pepper to taste
The interesting thing about this soup was that the taste kept changing so significantly across every step. Was very very pleasantly surprised with the flavor after adding the cream. And, indeed, add the bacon because it makes the soup!!
I had never used white pepper before, but-oh my goodness-that is a powerfully unique flavor (not in a good way, to my tastes). My soup had to be completely altered to try to compensate and I only used 1/2 tsp of the white pepper to start. I had to add lemon, cinnamon, cumin, red pepper flakes (everything but the kitchen sink). It ended up great but I would definitely not follow this recipe again. Also agree with previous reviews--start with only 2 cups of stock.
I'm usually a disaster in the kitchen but this was a no brainer & it came out perfect & delicious. I used philamom's advice to use a hand-held blender, great tip! I also went to Whole Foods & got two 20oz.each packages of peeled & cubed butternut squash, it makes 10 servings in this recipe. I used crystallized gourmet honey (I used "Miele d'Fleur", a product of Spain) & didn't puree completely...the flavor & texture were incredible! Now, it's a bit heavy so next time I'd go a little easier on the cream but all in all, such a fantastic recipe!
Creamy, great texture, the hardest part was cutting the squash!!
This was very yummy soup! I bought a package of peeled butternut squash cut into large chunks from Trader Joes. I highly recommend it, to save time. However, I realized it was only 1lb 2oz, so I made 1/3 of the recipe. I added about 3-4 minutes onto the simmering time once I added the broth as they were big pieces. I then put it all in Vitamix blender and blended it on high about 3-4 additional minutes. Only change was I didn't have heavy cream so, I used 2% milk and 1 Tblsp of butter. It worked fine for last minute. This is very much like the butternut squash from the nice restaurants, except I liked that it was not loaded with cream and butter, and I know what went into it. I got 3 servings with 1/3 of the recipe, which was fine for dinner tonight. TY!
Two things kept me from giving this recipe 5 stars: It was too salty, and the chicken stock should have been added in two parts. 1) I'm the salt queen. I put extra salt on everything! So when I say "too salty," believe it! Next time I make this, I'll put 1 TEASPOON to start, then let others add what they want at serving time. 2) Adding 32 ounces of chicken stock before blending made for a dangerous situation. Even trying to hold down the top of the blender as instructed, the top shot off and hot soup flew everywhere (including on my hand)! If you have a handheld blender, use that to blend right in the pot. That worked really well for me. If you don't have a handheld, I would add about two cups of stock when cooking the squash/onion mixture, put that mixture into the blender when cooked, and add the rest of the chicken stock after you pour it back into the pot. Then simmer for a few more minutes before adding the cream. Keeping these two problems in mind, I will make this again! It really was delicious.
Very tasty! Reduced the cream by a little bit, but left everything else the same. Thanks for sharing!
This was so good and so easy to make! I didn't even add cream. Flavor was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramelized Butternut Squash Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 92
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