Reviewed: Jan. 7, 2008

This soup was amazing. I seasoned the squash before putting it in the oven rubbing it with some pepper, thyme, and lavender salt. Then I added a can of light coconut milk to make it a little creamier. I didn't do the sour cream toppping, but this was one of the best squash soups that I have made even without it.

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Reviewer:

DJINNAYA

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Reviewed: Nov. 28, 2007

This is a delightful soup, not too sweet, not too spicy. I have passed this recipe on to several friends, and they love it too!

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Rennee

Cooking Level: Expert

Home Town: Libertyville, Illinois, USA

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Reviewed: Nov. 9, 2007

Very nice soup. I added fresh cilantro and a pinch of cumin. Will make again.

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Richard Todd

Cooking Level: Expert

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Reviewed: Nov. 6, 2007

very good soup. The things i did differently were: i make a knife slit in the squash and then microwave until they feel soft from the outside. This makes them easy to get out of the skin without all the mess. Also, i used a box (4 cups instead of 5) of chicken broth. I was careful in sauteing the onions/garlic so they didn't brown so that the soup retained its light color. Thanks for this recipe, just right with seasonings

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gale2007

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Reviewed: Oct. 1, 2007

This recipe was wonderful. I love butternut squash and I had a few I needed to use up. This soup was a great way to use up all the squash I had. I did add a little more cayenne pepper than needed because of the abundance of squash I had and it was delicious!

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Jess

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Reviewed: Jun. 14, 2007

Delicious. Don't overdo the spices like I did, thinking I like alot of spice.. it detracts from the nice squash flavour.

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Reviewer:

lewdah

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Reviewed: Feb. 17, 2007

I only cooked it for 20 minutes (where did 20 hours come from?) and it was great! Like most soups it improved by spending the night in the refrigerator.

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