Reviewed: Nov. 13, 2009

Excellent - thank you for sharing!

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Reviewed: Nov. 2, 2009

Excellent. Simple ingredients make for a wonderful winter night soup. My husband said that this is his new favorite soup and that he wants it for Halloween. I only made one change. I substituted chicken stock for vegetable stock because that's what I had on hand.

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Rebecca

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Nov. 1, 2009

Really like it - just wish it were healthier!

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marmea

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Reviewed: Oct. 26, 2009

Delicious! I didn't use as much cream as called for and it was excellent.

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Amanda

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Reviewed: Jan. 14, 2009

Delicious. I used butternut squash instead.

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jes1226

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Reviewed: Jan. 9, 2009

I made this soup with skim milk + 1 xtra tbs of butter... it turned out smooth and creamy and delicious! Will definately make again.

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Linda

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Reviewed: Dec. 17, 2008

This is a nice soup, and while one might think all squashes are alike, it was a nice alternative to the butternut squash soup I usually make. The delicata squash was a little sweeter and a little nuttier than butternut, so it really stands on its own with so few other ingredients/spices.

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dhay616

Cooking Level: Expert

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Reviewed: Nov. 4, 2007

Very yummy soup... kind of a sweet flavor to it. Next time, I will reduce the amount of cream, and maybe try it without even.

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Nilu

Cooking Level: Intermediate

Home Town: Lynnfield, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 31, 2007

This recipe was fantastic. I served it at a small dinner party, and one guest turned over her cup to get the last few drops out onto her spoon. Another guest who "doesn't like squash" ate all of it before he knew what it was. A big hit!

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baltlah

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Reviewed: Oct. 30, 2007

I think delicata squash is a must for this recipe; it imparts a sweetness you won't get with butternut. I added some ground nutmeg and ginger, replaced half and half for heavy cream and actually put in less than the recipe called for, and it was still super creamy. This soup does wonders in conjuring up fall leaves, crisp temperatures, the feel of New England!

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Barley's luminary

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Reviewed: Jun. 18, 2007

WOW! I think that pretty much somes it up.

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Mochamix

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Reviewed: Feb. 7, 2007

i used 1 kabocha instead of 3 delicata squash and had to bake it for an hour and added another cup of vegetable broth to make the soup less thick. my bf liked it alot.

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k.kumi

Cooking Level: Intermediate

Home Town: Fujisawa, Kanagawa, Japan

Living In: Brea, California, USA

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Reviewed: Nov. 17, 2006

This recipe was fabulous. I just became aware of the delicata squash. What wondeful sweet flavor is has. I have sent this to all my friends I liked it so much.

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LBG

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Reviewed: Nov. 17, 2006

This recipe was a real hit. I used butternut squash since it was more readily availble. When finished it was a little bland so I added salt, pepper and nutmeg. Cinnamon would have also have been good instead of the nutmeg.

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murphyaj

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Reviewed: Oct. 21, 2006

this is a wonderful fall soup! i used buttercup squash, because that is what i had on hand. roasting the squash gives the soup a nutty, full bodied flavor. i had to roast the squash for about a full hour because the buttercup are larger than delacata, of course. i adjusted the ratio of broth and cream slightly based on my amount of squash. 2 buttercup squash, 2 cups broth, and 1 cup cream. it turned out perfect. pureeing the soup at the end makes it so frothy and light tasting. it was a huge hit with our dinner guests! add a couple little sprigs of fresh chives on top when serving for an elegant presentation. will definitely make this again. it was so simple and delicious!

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MAGBOR

Cooking Level: Expert

Living In: Hastings, Minnesota, USA

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Reviewed: Oct. 14, 2006

wow, really really nice soup. ended up using butternut squash and it was delicious. for those who have not yet invested in a home kitchen 'wand,' you should! just put it in the pot of soup and go - it's smooth as silk!

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LUCKYKEL

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Reviewed: Jan. 9, 2005

We loved this -- but we didn't have quite the right ingredients -- I made it with a combination of butternut squash and delicata squash and I cooked the squash in the microwave. Could it be even better with roasted squash? We'll try it that way too. I also tried adding nutmeg -- one of the other reviewers mentioned that. A healthy pinch makes for a subtly stronger flavor for the soup. Yumm!

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CARYNCOLEMAN

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Reviewed: Apr. 2, 2003

I really enjoyed this recipe. Even my picky husband really enjoyed it. I served it with a roasted veggie sandwich and it was sort of like an elegant picnic meal. We will definately make this agian!

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WALLIZGRL

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Clearwater, Florida, USA

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Reviewed: Jan. 15, 2003

Great recipe! The roasting really adds a wonderful nutty-sweet flavor. Great with butternut squash also, just have to roast a bit longer. Obviously better with home-made stock if you happen to be boiling some chicken up or have veggies on hand.

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MOM2ATURTLE

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Reviewed: Jan. 26, 2002

I love this recipe! I've also made it for several potlucks and everyone can't believe how good this is. It takes a bit of time to cook the squash and scrap them since they are so small, but oh is it worth the effort. I've modified the ratio so that it fits better with what I can find in the store. 4 squash to 4 cups broth to 2 cups(1 pint) cream. This gives a little more squash so the soup is a little thicker. I also add several health pinches of nutmeg which really tops it off well. Oh and since this recipe has so few ingredients, buy high quality. I've found Pacific Foods Organic vegetable broth (1 Quart) is SO much better than bullion cubes. Thank you Sue!!!

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JESSFAE

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Delicata Creamy Squash Soup

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