Reviewed: Apr. 5, 2006

I added silken tofu and instant mashed potatoes to thicken and enrich the soup. Some brown sugar helped,too.

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Reviewed: Mar. 15, 2006

This soup is wonderful. Everytime we have a family get together it is requested. Everything I could have hoped for and more.

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KIMLOVESTOCOOK

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

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Reviewed: Jan. 24, 2006

This recipe is just okay. It's not as rich and creamy as having it in a restarant. I would cut back on the broth and instead use half and half. I added liquid whipping cream to the recipe at the end for a richer and creamier soup which ended up more like the restaurants.

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LGLASS8

Cooking Level: Expert

Living In: Torrance, California, USA

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Reviewed: Jan. 3, 2006

Very good recipe. I used milk rather than half and half and it was still great. Don't skip the sherry, it adds a great flavor.

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amandaberry

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Reviewed: Jan. 1, 2006

Tasty soup! I made a couple changes. I added another couple sprinkles of each of the spices, which was very much needed. I also added a little cinnamon, omitted the sherry, and added about 1.5 tbsp of brown sugar. To puree, I used a potato masher first and then a hand mixer. The squash could have been cooked a little more-- maybe adding it to the boiling water for the last 5 minutes would have made it a bit softer. When I make this again, I plan to cut down on the amount of chicken broth to make it a bit thicker and strain the finished product through a sieve to make it smoother and more restaurant-quality. As a note, this makes a huge quantity-- I froze about half of it and still have leftovers. Thanks for the recipe!

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ANNEMO

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Reviewed: Nov. 23, 2005

excellent soup! not a huge fan of squash, but it doesn't have a strong flavor. I used green onion instead of leeks and it worked just fine. great in a bread bowl or with fresh bread!

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MKETTERICK

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Nov. 7, 2005

This was DELICIOUS! My husband had just come home from a business trip and was raving about a butternut squash soup he had in a restaurant. They had added a dollop of crabmeat in the middle of the soup just prior to serving it. I didn't think that sounded very appetizing, but when I made this soup and added the crabmeat (and used the optional sour cream)it was very very good. My husband said it was very close the the restaurant soup. We loved it and I will definitely be making this again.

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sdsbdes

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Reviewed: Oct. 20, 2005

A nice savory soup. I doubled the spices to suit my taste. The flavor doesn't scream squash at you, just a nice mild taste. Makes a whole lot!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2005

This is a delicious soup, but I used two apples instead of the potatoes for even more flavor.

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SCSLB

Living In: Charleston, South Carolina, USA

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Reviewed: Jun. 9, 2005

the soup is really great, the spices add a great flavor, and really mature if you freeze it, which i had to do. very yummy!

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SHERRE17

Cooking Level: Expert

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Plover, Wisconsin, USA

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Reviewed: Jan. 8, 2005

Delicious!!!! I ommitted the potatoes because I did not have them and it was still great. Good soup for a rainy day.

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LOCAJO

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Reviewed: Nov. 25, 2004

I didn't love this soup, but it wasn't bad. I used about half of the amount of chicken broth, ommitted the sherry, and added a dash of cinnamon. It was a little to thin I think. Next time even less chicken broth.

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BRL3B

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Reviewed: Nov. 21, 2004

The best soup EVER!! Tasty and VERY satisfying. I shared it with my friends and family who loved it as much as I did. Can't wait to make another batch.

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MCROW1

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Reviewed: Nov. 17, 2004

Absolutely fantastic rich and creamy butternut soup! I omitted the sherry (only b/c I was out)and added a bit of ground cloves and cinnamon. Absolutely fantastic!!!

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MBLAIR1

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Reviewed: Oct. 23, 2004

This was a fantastic soup! Rich and creamy. My husband and I ate it all up in a weekend. I omitted the sherry red wine, not a big fan of it. I also used summer squash from my garden (instead of butternut) extra garlic, and stirred an entire container of sour cream right into the soup. I think next time I am going to puree crab into it. This is an easy recip!!! Well worth it.

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samiam

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Reviewed: Oct. 8, 2004

Delicious! Took to a party, and everyone raved! I think using milk would lower the fat and be just as yummy. ***By the way, I did not use as much broth as the recipe calls for...I probably used half as much! Start with maybe 4 cups broth then add to your desired taste and consistency.

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