Reviewed: Jan. 1, 2008

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.

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SLONGWOR

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Reviewed: Dec. 29, 2007

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!

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MISTYINCA

Cooking Level: Expert

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Reviewed: Nov. 12, 2007

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.

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KimsKitchen3

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 3, 2007

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!!

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SAMLG

Cooking Level: Expert

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Reviewed: Oct. 29, 2007

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...

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ZILLYMOM101

Cooking Level: Expert

Living In: Rosemount, Minnesota, USA

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Reviewed: Sep. 25, 2007

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.

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CBRANDSON

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Reviewed: Sep. 23, 2007

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.

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Rebecca V

Cooking Level: Intermediate

Home Town: Maitland, Florida, USA

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Reviewed: Jun. 14, 2007

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!

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COLLEY411

Cooking Level: Expert

Home Town: Valrico, Florida, USA

Living In: Seaside, California, USA

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Reviewed: Mar. 11, 2007

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!

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misskelliecmu

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Reviewed: Mar. 5, 2007

Wow! Really great! This one can really be played with and you can't go wrong.

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marilou3251

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Reviewed: Feb. 21, 2007

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!

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MamaLovesCookin'

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Reviewed: Jan. 30, 2007

Perfect. Don't leave out the sherry!!! This freezes well if you leave out the cream and add it only when you reheat.

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Sara

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: La Prairie, Quebec, Canada

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Reviewed: Jan. 7, 2007

Very nice!

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ROMA

Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands

Living In: Pearland, Texas, USA

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Reviewed: Nov. 27, 2006

Loved this soup SO much, but I'm giving it four because of the time it took. Maybe it was because I never made it before. But honestly I will never be satisfied with another Butternut Squash Soup again.

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Kimberly

Cooking Level: Professional

Home Town: Lancaster, California, USA

Living In: Draper, Utah, USA

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Reviewed: Nov. 21, 2006

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?

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DOBBSED

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Reviewed: Nov. 13, 2006

This was a good cold day soup. It is filling as well. I think the sherry overpowered some of the flavor so next time I make this dish I would lightened the sherry . Overall it has a nice subtle flavor.

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PotatoFreak

Cooking Level: Intermediate

Home Town: Lititz, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 1, 2006

This soup is fabulous! I have made it for several large groups and everyone always goes back for seconds. To save time and effort I recommend buying pre-cut Butternut Squash, as those things are a pain to cut. Trader Joe's sells one pound bags in the produce section.

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BREEBER

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Reviewed: Oct. 18, 2006

I enjoyed this soup. Simple to make and put together (once I figured out how to peel a cooked butternut squash, that is). The spices were just right. May also taste good with pumpkin. I was also impressed with how creamy it actually got. I tried it both plain and with a dollop of light sour cream, and the sour cream truly adds to the richness, I liked it best with it. My husband didn't care for this soup, he said it was "too sweet", but he refuses to eat any vegetables, so I don't count his opinion. I'm not giving up on this soup despite his input, I liked it and will continue to play with it.

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LINDIRA

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Reviewed: Oct. 3, 2006

very nice - didnt bother with the food processor - was able to mash it in the pot and the sherry was absolutely the key ingredient. Didnt know what type of sherry to buy (had no idea there were different types so I went for the dry sherry - it tasted good but I got to wondering if the sweet sherry in the store was what I was meant to use?)

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tassygirl

Cooking Level: Intermediate

Home Town: Hobart, Tasmania, Australia

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 30, 2006

This is a great starting point recipe. Everyone should play with the basic ingredients to suit their tastes. My soup came out absolutely delicious. I used a little more squash, and I added in acorn squash along with the butternut to deepen the flavor. I also cooked the squash ten minutes longer so it was really soft. I reduced the amount of chicken broth and half and half, added a little extra cayenne and ginger, and added a little brown sugar. Yum!

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Julia M.

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Spiced Butternut Squash Soup

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