The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 12, 2006
This soup was easy and delicious. My husband actually licked his spoon. I might leave out the Cayenne pepper next time or only put in a dash. Overall, fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 6, 2006
So quick and so delicious! I've substituted the half and half with whole milk, which cuts the fat content from 3.5g fat for 2T of half&half to 8g of fat for a cup of milk. This is the only way I have prepared this recipe, and I love it, so why add the fat, if I don't have to!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 2, 2006
I was very pleased with the outcome of this recipe! All of the spices gave it a rich unexpected punch. I cut the recipe in half just to test it out. I used vegetable broth instead of chicken broth for the vegetarians in my family. I used milk instead of half and half. I plan to make this as the appetizer soup for Thanksgiving dinner. I think I will use more butternut squash than is called for because I used quite a bit more even when I had cut the recipe in half. And I'm going to watch the cayenne pepper and garlic quantities just because they might be overpowering for some of my guests.
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alb

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 30, 2006
Great. I also added in a green apple with the squash and that worked well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 30, 2006
I don't think I got the full amount of squash required for this soup so mine was a little thin, but the taste was pretty good. I left out the cloves as others suggested to do, and the cinnamon and ginger made it quite sweet and flavorful enough. Not bad, but probably nothing I'd ever have a craving for.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 28, 2006
This soup turned out EXCELLENT! Tastes incredible! I used a can of eveporated milk instead of the cream to lower the fat, but still great flavour.
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Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 28, 2006
Very delicious, slightly spicy soup. I used more squash than the recipe called for (approximately 2.5 pounds) and it turned out great. I would make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 11, 2006
This soup is fantastic with great flavor. Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 30, 2006
Heavenly.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 24, 2006
This soup was amazing! Just the right amount of spice and thickness and taste--big hit! The only problem for me was this was my first time using butternut squash, and it was so hard to chop! I ended up using a melon scoop.
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Cooking Level: Intermediate

Home Town: South Glens Falls, New York, USA
Living In: Queensbury, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 14, 2006
This was the best butternut squash soup I've ever tried. I've given it to several friends to try.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 23, 2006
This is a fantastic recipe! Very easy to make! Will definitely make again!
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Cooking Level: Intermediate

Home Town: Port Mcnicoll, Ontario, Canada
Living In: Vaughan, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 20, 2006
This was a fantastic recipe! It was easy for a novice soup maker like myself, and turned out fabulously, even though I omitted the cayenne pepper. A nice touch I found was to garnish it with a bit of cilantro, not only did it look great beside the bit of sour cream floating on top, but for those who aren’t afraid to eat the garnish the flavors worked really well together. The only draw back to this was that sadly it didn’t reheat well. I will definitely be making this one again.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 15, 2006
Love it. I followed the recipe exactly, except I didn't garnish with apple chips. I will make this again.
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Cooking Level: Intermediate

Home Town: Susanville, California, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 1, 2006
This was fantastic! Following the reviews, I left out the cloves. I also used only 1 garlic clove, and 1/2 an onion to make the flavors milder. I used 1% milk instead of cream to make it healthier. Since I used acorn squash, I microwaved it first for about 8-10 min so I could remove the peel. We will make this again!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 6, 2005
Way too much spice, and too thick. May try again with 1/4 of the spice, and a bunch more broth. Thanks anyway.
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Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA
Living In: Janesville, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 28, 2005
This might have been the best thing that I have ever made. It was our first course at our Thanksgiving meal and it got absolute raves from everyone (including my 5 year old!) I mostly followed the recipe except I only used 1 tsp of cinnamon instead of 1 1/2tsp (although the full amount probably would have been fine, I worried that it was too much). I was very lucky that I had all the veggies from our local organic CSA and I used my own chicken stock. I also added leeks because I had them, as well as a sprig of fresh thyme. I used a quart of chicken stock and about 2 lbs of butternut squash. It made a good consistency soup that needed almost no half and half at all (I probably used about 1/2 cup). The cayenne gave this a wonderful kick. I garnished with fresh thyme instead of apple chips. My family said that it was "restaurant quality" soup. It is a great recipe that I am sure will become a T-day tradition in our house.
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 14, 2005
Delicious! Served this to a dinner party over the weekend and got rave reviews. Instead of apple chips, I topped with sour cream. I forgot to purchase the apple chips at the store otherwise I would have added them. Great presentation. You should have heard the "ooohhhhs" and "aaaahhhhhs." Simple to prepare, cannot wait to make again.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 29, 2005
delicious! This soup had a great flavor. I didn't used cloves as I didn't have any, and added more than a pinch of sugar, but it turned out great!
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Cooking Level: Intermediate

Home Town: Phoenix, New York, USA
Living In: Selinsgrove, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 27, 2005
FANTASTIC...This soup was so tasty and creamy. I only used 1 cup of half and half and no cayenne pepper or apple chips. Very easy since I had all the ingredients in the house. I cooked each step a little longer than it says. It has such a wonderful flavor and the color is so perfect for fall. Made my Thursday night dinner seem like we were in a fancy restaurant. Will make for Thanksgiving. Hubby loved it. Thanks alot.
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