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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Reviewed: Dec. 25, 2008

Great recipe! I adapted my own butternut squash soup recipe to this one, which means I also have (small) diced red bell pepper which I add with the onions, etc the saute stage. The sherry & 1/2 and 1/2 make this especially delicious. Thanks for this one!

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janeyc134

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

My key addition to this soup was about 1/2 of peanut butter. It definitely needed something and since I add PB to my carrot soup I thought it would help this and it did. My husband and I really like this soup, but it is the most labor intensive soup I've ever made. I don't know if it's worth all the dirty dishes and work to us when I can get a comparable one at the deli.

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LINDABTX

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Plano, Texas, USA

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Reviewed: Dec. 8, 2008

I loved this recipe. It tastes wonderful and is perfect comfort food for a chilly winter day. It does make a lot. I imagine that this one would be good to make through step 2 and then freeze. When you are ready to eat it, thaw the veggie puree, add the spices, sherry and half and half and it would be a super quick supper.

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Kristin K.

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Reviewed: Nov. 30, 2008

I've done this soup for Thanksgiving for several years now, and it's always a hit. I always add some apple so that there's a certain sweetness to the soup that rounds it out perfectly. Thanks for the recipe.

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Miss T

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Reviewed: Nov. 17, 2008

I omitted the garlic only because i forgot it, but it was delicious anyway! The whole family enjoyed it.

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The Sanguine Chef

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: Nov. 13, 2008

Just made this soup and honestly is the best I have ever tasted! A couple of changes to the original recipe: I skipped the sherry; used 1/2 homemade chicken broth and 1/2 homemade veggie broth; doubled the spices, and used only 4 ounces of half & half. The result was absolutely delicious. I made enough to freeze for use in the coming weeks. This will be a nice soup to have on a rainy day! I plan to serve this with crusty wheat french bread, and a side dish of sliced pears with a light balsamic vinagrette and topped with candied walnuts and freshly shaved parmesan. THE BEST!

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Lollykrist

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Reviewed: Nov. 4, 2008

We substituted cream cheese for the cream and sour cream. Also added extra spices to taste. It was delicious!

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Dave and Heather

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Reviewed: Nov. 2, 2008

It was a little bland and a little sweet for me. I think heavy cream and a jalapeno will help out.

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

Needed way more spice! To cut the fat and keep the soup thick, I reduced the broth by the amount of cream and used non-fat milk. I doubled the spices and added a couple dashes more of cayenne to give it a nice kick. Yum!

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

This soup is amazing. I also took a couple other user's advice and used cider vinegar instead of the wine. I also used a sweet potato in place of the russet potato - great idea! I added a dash of cumin and ground ginger as well -what a nice touch. My husband and friends loved it! I will definitely be making this again, especially since winter is right around the corner. Thank you for such an outstanding recipe.

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harleychick1122

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Reviewed: Oct. 18, 2008

Delicious! I eyeballed the amounts, especially for the spices. I really like the taste and texture. I also baked the potatoes with the squash, then cooked the potatoes as directed. In my experience, potatoes take forever, so I figured I'd come at them both ways. I used already cut and peeled squash, but it still took about 40-50 minutes to bake it. I also used milk instead of half and half--don't have any. Topped with a bit of parsley and chives. Great soup for a chilly autumn night. Thank you!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 17, 2008

I just made this soup for dinner party tonight and WOW! I can't stop eating it! I did use 1/3 vegetable stock instead of all chicken stock (just because that was what I had). I also added a cup of apple sauce. YUM! I plan on garnishing with sour cream, chopped green onions and chopped pecans.

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Cookaholic

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Oct. 15, 2008

I was inspired by Jeff's picture today to make this. It needed a lot more of the spices (approx 1/2 tsp or more of each one) but it was heavenly otherwise. I used reduced fat half & half but would probably use evaporated milk or regular low fat milk next time. I'd make this again!

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shecancook

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

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

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LOWA

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

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.

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Ally T

Cooking Level: Intermediate

Living In: Stittsville, Ontario, Canada

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Reviewed: Aug. 10, 2008

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!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 14, 2008

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.

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BIozzo

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Reviewed: Jan. 19, 2008

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.

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Jan. 2, 2008

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.

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