Reviewed: Nov. 20, 2009

Something seemed missing.... But it could have been really delicious!

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weeflower

Cooking Level: Beginning

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Reviewed: Nov. 18, 2009

I must be doing something wrong. I wanted to like this soup so much that I tried it twice. The first time I made it as written and it came out blah, so the second time I used sweet potato instead of russet, doubled the spices, added cinnamon, and used curry instead of cayenne. Came out grainy and tasted ... strange. Can soup be both bland and overspiced? It tasted like my spice rack smells. I blame myself since everyone else seems pretty happy with the result. But I won't be trying again.

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AllyRat

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Reviewed: Nov. 16, 2009

Great flavor. I made a few modifications. I used a parsnip instead of the second potato, curry powder instead of cayenne (1-2 teaspoons), 1/2 teaspoon of cinnamon, double the other spices, plus the juice of 1/4 of a lime. When serving, I drizzled some lime juice, a swirl of table cream and grated Parmesan cheese on top. Amazing.

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K-W Cook

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Reviewed: Nov. 8, 2009

We really like this recipe, especially as a jumping off point for our own take. We generally never completely follow a recipe, so I'm not going to hold that against it. The soup is a mellow, savory one that can stand up to a bit more spice, if that's your cup of tea. Best of all, my husband, who does not like squash LOVES this soup. This is one for the recipe box.

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Lisa Combest

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Nov. 6, 2009

I have also been using this recipe for over a year and use sweet potatoes in lieu of the white potatoes. I love this soup. It tastes great even if I have no leeks or sherry on hand. I also only use a splash of cream or none at all and never sour cream. Because it is so good for you it tastes better.

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Noel

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Reviewed: Nov. 5, 2009

Very good, but very difficult to make. I enjoyed it thoroughly, but I'm not sure if I would make it again.

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Kate

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Reviewed: Nov. 3, 2009

This is soup is absolutely amazing!! My boyfriend even loved it and he doesn't do veggies. I did make a few alterations after reading other reviews, recipes, and what items I had in my house. I used a butternut squash and an acorn squash. Then I replaced one of the potatoes with a sweet potato. I used all of the broth the recipe called for and I think next time I will add another 3/4 cup because of the extra squash I added. I doubled the spices including the cayenne pepper and then added a dash of curry powder (we like a little zing). I love lots of flavor and this is restaurant quality flavor!!!

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KGaymer

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Reviewed: Oct. 29, 2009

This is a great recipe. I did add an apple (granny smith), as another reviewer did, just out of curiosity. It was great and I'm sure the soup is just as good prepared as listed. I was skeptical of the taste as it was cooking - it just tasted ok, but after I added the sherry and cream, the soup just took off! This recipe is a keeper!

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IM COOKIN

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Reviewed: Oct. 22, 2009

I read many times that something is missing and I have to agree. It tasted like liquid pumpkin pie to me. I think it needs more spice. I chopped up a jalapeno and threw in and I think it helped alot.

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daerda

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Reviewed: Oct. 7, 2009

This was very good, but I think the cayenne pepper could be cut down alittle since I not a big fan of spicy

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SML678

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

I added a bit of brown sugar to the top of the soup just before serving,and used cinnamon instead of cayenne.

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Laura

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Reviewed: Oct. 4, 2009

This was so declicious and so easy to make. I did what a couple of others suggested, used sweet potato and doubled the spices (except the cayenne). I forgot the salt and pepper, but didn't really need it since there was so many other flavors going on. Awesome recipe! Thanks for sharing!

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LisaLaLa

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 2, 2009

Really good squash soup... I followed some of the other suggestions and used apples instead of potatoes, 2% milk instead of cream, doubled the spices except for cayenne, and added a touch of rosemary. Final result was delicious!

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gingaroot

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Reviewed: Sep. 20, 2009

this was fantastic!!! i followed the suggestion to use apples instead of potatoes and i have to say, it was genius. i don't think it would have tasted quite so flavorful if i had used the potatoes. a+++ for that. i halfed the recipe (because i used half of the squash to make baby food) and used a 32 oz carton of chicken broth. i still used the full amount of spices and it tasted wonderful! highly suggest if you like it spicier. overall this was an awesome soup! i will make it again over and over.

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Leah

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Reviewed: Sep. 16, 2009

Very good and super easy to make. I cooked the squash a bit longer, used small red potatoes, added an apple, and doubled + all the spices plus added curry powder. I didn't add any cream or sour cream...it didn't need it so it seemed like unneeded fat. I also put everything through the blender together. Looking forward to making again.

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violet

Cooking Level: Expert

Home Town: Crystal Lake, Illinois, USA

Living In: Mchenry, Illinois, USA

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Reviewed: Mar. 6, 2009

I made this for my toddler and he loved it - but everyone else I let try it loved it too. I used sweet potato instead of regular ones, just because thats's what I had and my son likes them. I also used much less cream and only used sour cream. All of our family love spices (baby very much included!)so I put a lot more of these than the recipe - maybe a teaspoon of each, except the cayenne which was more like 1/4 - 1/3 teaspoon. I highly recommend this and there's plenty of scope for variation.

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Gill

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Reviewed: Mar. 1, 2009

excellent - did add more spices. Sometimes I also add a can of pureed northern beans and/or some chicken to make a complete meal. Excellent!

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Erin Elizabeth

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Reviewed: Jan. 5, 2009

Way too much onion taste! I think it really overpowered the soup. I would make it again but only use just a leek rather than both leek and onion.

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sheri

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2009

Love Love Love it. I made this three times this summer and that is unusual for me. My daughter started making it too. Thanks LuvMyFamily. I couldn't believe I forgot to rate this earlier this summer. I had some extra cooked carrots and threw them in with the soup too. I swear I can see better every time I eat this soup!

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SWENSONL

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

Delicious!! I have to admit (I know some people hate it when people change the recipe, but whatever) that I changed the recipe some. I had a leftover butternut squash/leek/tofu gratin that I needed to use up. But basically I stuck to the original recipe EXCEPT for using sweet potatoes instead of regular potatoes. It was quite possibly one of the best soups I've ever eaten. The spices are spot on.

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Jennifer

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Spiced Butternut Squash Soup

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