Reviewed: Jan. 15, 2012

I love getting spiced butternut at restaurants so when I decided to make some this ended up being a good base. I took some advice from previous reviews and made these changes: 1/4 teaspoon cayenne 1/2 teaspoon all other spices No russet potatoes--- instead 1 yam and 1 apple Silk brand of Almond milk instead of half and half and 2 cups Only 4 cups of chicken broth I like a lot of spice to my food so upping the spices was just a hands-down-must. Going with the yam and apple just seemed to be a favorite of people on here and I went that way. I used almond milk since I'm lactose intolerant and it is still fairly thick (Silk brand that is) and taking that to two cups smoothed it very nicely while only four cups of chicken brother helped bring down the liquid. I baked the squash, but then cut everything and put it in my slow cooker for ten hours while stirring it occasionally and using my hand blender at the final hour mark. For this size of the recipe using a 6+ quart slow cooker would be ideal. With these variations I LOVE it!

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Reviewer:

polymnia_lavanya

Reviewed: Jan. 13, 2012

Disappointing. My husband liked it a lot, but I thought with the sherry and potatoes, you lost the flavor of the butternut squash (which I happen to like). And I agree with those who said it was too thin. I won't make this one again.

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Reviewer:

azsrobbins

Reviewed: Jan. 6, 2012

My family loved this recipe with some minor changes... I more than doubled the pepper, allspice, nutmeg and ginger and added some cloves and cinnamon just because they're great spices. had some extra sweet potatoes, so I added them along with the russets.

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Reviewer:

Kita

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Reviewed: Dec. 30, 2011

Lovely! I took several of the suggestions by others here. Used a large yam instead of potatoes, and doubled the spices. In addition, I skipped the oven step for the squash and cut up the squash with the yam and added them all to the pot at the correct time, but used a Pressure Cooker. Set the timer for 20 mins when I started it, and then took it off heat. Perfect!

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Reviewer:

Jim_P

Reviewed: Dec. 22, 2011

WARNING: I did not make this as listed. Don't freak out. I left out the butter and steamed the onions/leeks to softness, then left out the half-and-half altogether. This was healthy and hearty, and I am looking forward to making it much more often. With a heavy whole-grain slice of toast. Delish!

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Reviewer:

moxie & mirth

Cooking Level: Intermediate

Reviewed: Dec. 9, 2011

Double the spices and don't skip the sherry. That really gives it a punch. I omitted one potato and put in 1/2 cup each of celery and carrot. One daughter asked if she could not finish her serving. But she doesn't like sweet potatoes either and this is pretty close. The others liked this and I've made it twice. I have used canned (2 cans) pureed squash to save time.

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Reviewer:

Ad-lib Cook

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

Reviewed: Dec. 4, 2011

I've made this soup twice in the last month, it's become my new favorite! I like it with more kick, so I use extra ginger and cayenne, so easily adaptable. It's super tasty when served with a dollop of nonfat greek yogurt.

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