Followed recipe exactly. DH loved it, the kids weren't thrilled & I thought it was good, but missing something...

This was absolutely wonderful. I thought it would be good after reading the reviews, but it was even better. I did not have any sherry, so substituted in some red wine. I did not add the allspice or nutmeg as I did not have any. I did double up on the cayenne, as we like a bit more bite. I also added some shredded carrots along with the squash. I didn't add the optional sour cream, as it just did not need it. Thank you for submitting this recipe. It is my new favourite soup.

Very good! I omitted the allspice and topped mine with parmesan, fresh basil and roasted hazelnuts. Will also try the sour cream garnish with the leftover soup (of which there is very little). Thanks for the recipe!

This was the best butternut squash soup I've ever tasted! I didn't use large russet potatoes though, I used a few small potatoes, in case you're carb concious. And I didn't use as much cream. I highly recommend this soup.

This was pretty good. I like the fact that it is made with a healthy vegetable that doesn't often make its way to my table. I'm sure this is blasphemous but I didn't include the half and half or milk. When I got to that stage I just didn't think it needed it. The consistency is really pleasant without it. I served it for lunch on a "waiting for snow day." I served with a crusty bread, good hard cheese and sliced apple.

Like other posters, I suggest you start with less chicken broth because you can always add more to dilute it. Also, it's amazing how potent 1/8 tsp of cayenne is, so be careful! Seemed a little bland for my taste, so in the future I'd use apples rather than or in addition to potatoes, as the squash needs to sugar for the flavor to come out. I added more garlic to enhance the flavor as well.

My picky family even ate this! I made mine in a crockpot and didn't saute the vegtables. I just put everything in the crockpot except for the sherry and half and half, which I added at the end. I doubled all the seasonings except the cayenne pepper. I did use 2 potatoes and an apple. I will make again, and probably take Kimkitchen3 and use sweet potatoes.

This is an awesome recipe! I have been searching for the longest time for a recipe that tastes like the Roasted Butternut Squash soup that is served in the Wolfgang Puck's cafes. The restaurant that was near us is gone now, so I haven't had that soup in a few years. I made a few changes to the recipe to try and replicate it. I used 12c water + 4ts of kosher salt in place of the chicken broth. I omitted the leeks and the sherry, added 1tb sugar, and I replaced the nutmeg with cinnamon. Although it has been several years since I had the soup at Pucks, this one sure is as good as I can remember it!

I've been using this recipe for over a year now, about time I rated! This is the most wonderful soup in the universe. It makes so much, but I never have to throw a bit away, it always gets eaten. The only thing I do differently is use sweet potatoes in lieu of the white potatoes. Thanks so much for this wonderful comfort soup.

This soup was delicious! I made two minor changes. I used red potatoes instead of russets and I cut them smaller. I didn't have any allspice, so I used some jerk seasoning. This soup may be "spiced", but it's certainly not spicy. It just leaves a hint of heat behind. I'll probably add a bit more cayenne next time. Thanks for sharing!!

This was fantastic with a few additions! Like another reviewer, I added the puree from an acorn squash. I also doubled the spices with the exception of the cayenne pepper. It seemed still to be lacking something, so I tried a small amount with some finely ground rosemary. What a finish!! One word about the ingredient list. Even I, a seasoned (no pun intended)cook was momentarily confused by the listing--2 (49.5 oz) cans of chicken stock; and further interested in how the 49.5 oz. was arrived at since no combination of the popular can/box sizes (14, 28, 32 oz.) would total that amount. I settled for a 14 oz. can and a 32 oz. box of vegetable stock to good results. Who's going to quibble over 3.5 oz. anyway?

Excellent soup! I omitted the onion and doubled the leeks (because I had them) and left out the sherry (because I didn't have any) but it was still marvelous! I made mine with 6 cups of chicken broth and it was the perfect consistency. Very pretty served with a swirl of sour cream and a sprinkle of fresh snipped chives. Will definitely make again and again...

I very hearty fall soup. I had to change just a couple of things. I omitted the leeks and sherry because I didn't have them. I also only used 32 fl oz of broth because I like my soups thick. I added 2 apples and used just 1 potato plus I added a dash of cinnamon just because I felt it needed something and I love cinnamon. I used about 1/4 cup of heavy cream instead of half and half. I think if I had followed the recipe as stated it wouldn't have been as thick as what I ended up with so if you like it thick I would lessen the cream and broth for sure! Thanks for the yummy recipe for my garden squash! The spices are wonderful.

Excellent flavor and texture! I halved the recipe and it worked just fine, although I'm not a stickler for measuring. Because my squash was large, I cooked it longer than recommended so it would be really soft. The blender puree is a necessary step - don't just mash it you'll miss out on the smooth texture of the soup. Also, the sherry and cream really add a depth of flavor. For seasonings, I skipped the cayenne pepper and added a bit of cinnamon instead. Also, I used course ground black pepper, but found it distracting with the pure texture/color of the soup. Next time I'll use fine white pepper instead.

Wow..and again, WOW! Beautiful, warm, full-flavored soup my family LOVED. I have made other butternut squash soups that were good but the leeks and potatoes in this one just sent those other recipes packing. This would make a wonderful addition to a Thanksgiving meal. Thank you for sharing!

Wow!!! Definitely cook the squash long enough and puree it long enough. You need to make sure the little bumps are all out...SO creamy. I even pureed it again after adding the half & half and sherry. I didn't change a thing (all 50 oz of chicken stock) and the sour cream added to the bowl was a great idea! I tried making another recipe once and it was average at best. THIS is FABULOUS! My husband was very impressed with the "Now this is GOOD" grunt upon devouring. One kid ate it...the other didn't. Who knows? Couldn't stop eating it. Thank you!

This was my first attempt at using a butternut squash to do anything and this soup was awesome! I was so happy with it all and the sherry/cayenne pepper really stepped it up a notch. Thank you so much!