Reviewed: Nov. 3, 2010

NOTE: There should only be the juice of 1 orange, plus the zest of same orange. I'm going to try and change it. Also, I have updated this recipe to use the new Knorr Homestyle Chicken Stock from concentrate--it's amazing! Much better than tinned chicken broth. Another variation I tried out yesterday was to fry up a bit of panchetta or bacon, and then cook the onion in the rendered fat instead of the butter. Then top each bowl with a little bit of the panchetta/bacon. It adds depth to the flavor and makes it positively delectable! Serve this soup with a dollop of sour cream or a drizzle of creme fraiche and a couple of croutons, or a side of garlic bread. Enjoy! :)

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33 users found this review helpful

Reviewer:

SouthAfricanSweetie

Cooking Level: Expert

Home Town: Johannesburg, Gauteng, South Africa

Living In: Washington, D.C., USA

Reviewed: Feb. 13, 2011

Yummy, yummy, yummy! Changes I made: I roasted the cubes of squash under the broiler, about 10 min, turning halfway through. I also added 2 cloves of garlic to the butter/onion mixture. And, I didn't have an orange, so I subbed in o.j. and no sour cream so I substituted plain Greek yogurt. Will make again! (found 2 lbs peeled, cubed butternut squash at Costco = super easy!)

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21 users found this review helpful

Reviewer:

Jocelyn in AK

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Anchorage, Alaska, USA

Reviewed: Oct. 5, 2010

This is so yummy and easy, we dont like curry and most of the other rec called for it, very good, thank you.

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10 users found this review helpful

Reviewer:

ajandjer

Reviewed: Nov. 4, 2010

My husband and I really liked this soup! DS thought there was too much orange. can't wait to have the leftovers for lunch.

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8 users found this review helpful

Reviewer:

kat

Cooking Level: Intermediate

Reviewed: Feb. 9, 2011

Very yummy. Only used juice of one orange as recipe calls for, didn't have sour cream so used cream cheese instead and had to all just a little bit of curry and cayenne. It was awesome and I will be making this again. Thank you

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6 users found this review helpful

Reviewer:

food network junkie

Reviewed: Jan. 3, 2012

Outstanding recipe! I roasted my squash first in the oven.I sliced them lengthwise, brushed them with olive oil and salt, and placed them flesh-side down at 350 degrees for 1 1/2 hours. I hate peeling squash, saves a lot of labor if you have the time for them to bake. Just scoop out the baked squash into the pot! Delicious!

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5 users found this review helpful

Reviewer:

juliettern

Reviewed: Nov. 1, 2010

way too much orange juice unless the recipe is incorrect. The juice of four oranges is over powering.

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5 users found this review helpful

Reviewer:

KARNE52

Reviewed: Nov. 5, 2011

Fantastic! I added a little of nutmeg and cinnamon at the end for a touch of flavoring...

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4 users found this review helpful

Reviewer:

Sunny_at_the_beach

Reviewed: Nov. 11, 2011

Oh, this is such a wonderful butternut recipe. Not only is it simple and quick to make the taste is divine! The orange is the right amount of flavor, and the color is amazing. Just add a little chopped parsley and the presentation of this soup is a winner.

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3 users found this review helpful

Reviewer:

shelle

Cooking Level: Intermediate

Reviewed: Oct. 31, 2011

Used frozen butternut squash that was already cubed. Also a dash of cream instead of sour cream. I added some sage and ginger but powdered and some salt and pepper. Was great.

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3 users found this review helpful