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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shiggs824

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

This was not such a hit with our family...

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Nanjee

Cooking Level: Expert

Living In: Minot, North Dakota, USA

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Reviewed: Jan. 15, 2009

I read 5 or 6 recipes before using this one. The only thing I did different was use 2 cans of chicken broth instead of 3 so it won't be so watery. I did not put apples and it still came out fabolous!!

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dancing cook

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Reviewed: Jan. 6, 2009

Terrific recipe. Creamy and a little spicy. I didn't use as much cinnamon as the recipe called for and the soup was still flavorful and spicy. Will definitely make this again.

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MrsMo

Cooking Level: Expert

Home Town: Tonawanda, New York, USA

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Reviewed: Jan. 4, 2009

It was delicious! If you're cautious with spice like I am, go easy with the cayenne pepper... the recipe suggested too much for my taste. Otherwise it is very simple and flavorful!

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janaebrown

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Reviewed: Dec. 28, 2008

WOW!!!! This was amazing. I LOVE butternut squash...my husband does not- but he LOVED this. As did my mom. The only change i made was instead of milk or half and half i used Silk Plain soymilk and it was wonderful.

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iblastBIGrocks

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Reviewed: Dec. 8, 2008

Absolutely divine!!!!!!

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karen

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Reviewed: Dec. 1, 2008

Amazing soup! Everybody loved it and was thrilled by the combination of cinnamon, ginger and cayenne pepper. This is a simple recipe that is full of flavor. It will for sure become one of my favorites.

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Vivi

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Reviewed: Nov. 30, 2008

I've used this recipe for over a year now. I get many compliments. I'm not a cayenne pepper fan, but it works very well with this recipe.

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BLHILL

Cooking Level: Expert

Living In: Arlington, Texas, USA

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Reviewed: Nov. 30, 2008

This soup was fantastic!! Went to a friend's house for Thanksgiving and had to make enough to serve 16. My friend is a chef and has a degree in culinary arts. Her and her husband said it was the best Butternut Squash soup they ever had. Took some advice from others and baked the squash beforehand. Also, steamed two apples and two carrots to purée with the squash. You have to adjust the measurements according to your taste. The soup should stick to a coated spoon. Thanks so much!

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Elizabeth

Cooking Level: Expert

Home Town: Hawley, Pennsylvania, USA

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Reviewed: Nov. 22, 2008

This soup was delicious! I too roasted the squash (40 minutes at 375 degrees) before adding it to the saute mix. That made it very easy to puree later on, as the squash had been scooped right out of its skin. As for the other ingredients, I used the amounts called for in the recipe, with the exception of the chicken broth and half-and-half (used less for both). All in all, this was a wonderful departure from our normal meals.

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TKWinslow

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Reviewed: Nov. 15, 2008

Do not put too much garlic in this soup

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Yummy!

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2008

Soooooooooooooo good! I followed the recipe exactly- except that I added only 1/4 cup of 1/2 & 1/2 cream. Thanks for such a delicious treat!! YUM!!!!!!!!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Nov. 1, 2008

This was absolutely DELICIOUS!!! I made it almost exactly to the recipe except I cut down on the spices: 3/4 tsp. cinnamon, rounded half tsp ginger, 1/8 tsp cloves and substituted fresh ground nutmeg for the cayennne. I didn't want it to taste like dessert and my gut feeling was right and my belly was happy! THANKS!!!

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CINDYFH316

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Living In: Sandown, New Hampshire, USA

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Reviewed: Oct. 30, 2008

I am not a big soup fan at all. Also, I've never made soup from scratch this was my first attempt. I got a free butternut squash today and thought "what can I do with this?", came on here and found this recipe. Can I just say it came out SO GOOD! I loved it! I followed the recipe exactly except had to cook the squash in the chicken broth a little longer than 10 min. Next time I 'm going to add more cinnamon and a little less cayenne pepper. (per husband's request).

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