Reviewed: Nov. 4, 2009

It took a while to make but in the end it is ABSOLUTELY delicious! Will definitely make this again!

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Reviewed: Nov. 4, 2009

I made this using leftover roasted butternut squash, so I had to modify the technique a bit. We liked the flavor, but all thought it was just too rich. I would recommend using milk rather than half and half. The apple slices as garnish add a nice touch.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 30, 2009

As much as I wanted to enjoy this soup because I love butternut squash, I thought it was okay. I'm not sur e what was missing for me. It almost felt like it needed some sort of crunch to it. But, it was worth the try!

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Oct. 28, 2009

The amount of cinnamon was overwhelming and I only used 1 tsp. instead of the 1 1/2 tsp. Made the house smell nice, but tasted like potpourri.

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Lynnie

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Reviewed: Oct. 27, 2009

so good! i had a TON of squash from our garden that was starting to go bad, so it was very ripe. i read the comments here, so i knew not to worry about the color changing and just followed the time directions and my nose. it's wonderful! the perfect blend of the autumn spices and just a tiny kick of spice at the end. i will DEFINITELY be making this again for holiday meals.

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InfamousQBert

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 26, 2009

This soup is exceptional. Just make sure you taste it after it's all put together. My squash must not have been very sweet because the soup just wasn't sweet enough and all of the spices gave is a bitter aftertaste. I added brown sugar one tablespoon at a time and by the time I'd added 3T it was perfect. I will make this again and again!

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anelson

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Reviewed: Oct. 19, 2009

This was my first attempt at butternut squash soup and it was absolutely delicious. I used one 8oz package of cream cheese and one cup of milk instead of 1 1/2 cups of half and half. It was very creamy. Will definitely be making this recipe again and again.

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bree

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Reviewed: Oct. 12, 2009

This soup was good - not excellent...Like someone else said, I had to add some ingredients to get a better taste. I have since found a better butternut squash soup - one that is creamier- that my family likes much better. Probably won't make this one again.

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RebeccaD

Cooking Level: Intermediate

Home Town: Bonita Springs, Florida, USA

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Reviewed: Oct. 12, 2009

Lots of ingredients but the flavour still wasn't there so I had to add things at the end to get a good taste - eg. dash of curry. Sauteed squash with two granny smiths for sweetness. Seemed really thick. Will try again, maybe my stock was too strong.

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eatwell

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Reviewed: Oct. 11, 2009

This was a major hit at a party that I threw! Nice and warming on cold days!

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Lily

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Reviewed: Oct. 9, 2009

I was very disappointed with this soup. I followed the recipe exactly, except that I baked the squach beforehand like many reviewers suggested. Both my husband and I did not like it. I will say the soup has a very nice texture and consistency, however I felt it was lacking flavor. It tasted like it needed something, but I couldn't figure out what.

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JWiniecki

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Reviewed: Oct. 3, 2009

This was really really good, especially on a chilly Autumn night! Roasted the squash ahead of time, and only used about 1/2 of the half and half (fat free), but other than that followed the recipe exactly. Even my husband, who isn't a soup fan, LOVED it and agreed it was restaurant quality.

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SUMMERMH

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Reviewed: Sep. 28, 2009

This is a very tasty and easy soup! My 7 year old walked in from school and said... "Wow Mommy it smells like fall!!" After that she ate 4 bowls! A plus!

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Stinabina

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

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Reviewed: Sep. 20, 2009

Followed the recipe as it was except I used onion powder (I NEVER use onions or have them in the house ewwww). This soup smells amazing! Tastes great too (my two year old ask for seconds!). I'm definitely making this again!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Reviewed: Sep. 17, 2009

Followed the recipe exactly. Would probably give this 3.5 stars. I think I would have just appreciated a sweeter end result, as echoed by my husband. I think I am going to heat up the leftovers and add some brown sugar to sweeten it up a bit. Was a lot of fun to make though, very easy directions to follow, and the kitchen smelled like a perfect autumn fragrance.

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MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Sep. 11, 2009

Wow! This was absolutely devine. I had this strange craving for butternut squash soup and initially couldn't decide which recipe on here to try. I chose this one because I like cinnamon and I happened to have apple chips already on hand for the garnish. I followed the instructions exactly as written except I roasted the squash for 45 minutes as some of the other reviewers had done. I was happy that it made so much soup and thought I could reheat this for the next few days until my husband came home and ate 6 of the 8 servings. The next day for breakfast, he consumed the last remaning serving! Be sure to add the apple chips as garnish because it was excellent with the soup.

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Surpriseitswendy

Cooking Level: Expert

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Reviewed: Sep. 10, 2009

Very tasty! I decided to add a Pear choped up in it since I didn't have any Apples on hand. I didn't have cloves either. Seems to be an easy recipe even for a mom with a 7 month old.

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Beth

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Reviewed: Apr. 11, 2009

Yummy! I added sweet potatoes and used fat free yogurt and a little bit of fat free half and half instead of cream.

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Samantha Silverman

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Reviewed: Feb. 24, 2009

I've made a lot of soups in the past but this one is definitely one of the best. I followed it pretty much to the letter except I used 2% evaporated milk in place of the 1/2 and 1/2. Its also very important to use high quality chicken broth.

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juliebu

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Feb. 7, 2009

Very good and full of flavor. I added a stalk of celery and used sweet potato. I also divided the squash, seasoned with butter and brown sugar and baked it for an hour. I was much easier to cube and blend. I used 2 cans of broth and added light cream to my liking to make it creamy. So, so yummy!!!

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