Reviewed: Oct. 17, 2010

A rich, creamy, excellent soup! I roasted the squash in the oven for 30 minutes or so (halved and seeded) before cubing it and adding to the other ingredients. I didn't have sage leaves or add any ground sage, but this was fabulous regardless. I had to have a second bowl! I think the inclusion of the apples really helps put this at another level. This is a recipe I'd gladly make for guests and large gatherings.

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1 user found this review helpful

Reviewer:

oswegotom

Reviewed: Oct. 13, 2010

I made the recipe as stated. At the end I added a 1/2 tsp of ginger and about a 1/2 tsp of salt. I felt that it was lacking in flavor. After adding some seasoning I would give it 4 stars. It was really good.

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4 users found this review helpful

Reviewer:

daisyduck0427

Reviewed: Oct. 11, 2010

I doubled the recipe and it just didn't turn out. At a family dinner for 11, nobody liked it. The cayenne & coriander was overpowering and the whole thing was too tart. I won't be making this one again!

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3 users found this review helpful

Reviewer:

Lilbitz

Reviewed: Sep. 26, 2010

Tasty, easy and a wonderful soup to welcome fall as we did tonight. My husband and I enjoyed it as it but put some extra brown sugar in our daughters bowls and so the 3 year old ate it happily - 16 month didn't come around though - next year I bet.) The sage leaves and butter were a lovely flavoring and garish. I recommend this!

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2 users found this review helpful

Reviewer:

beachgirl

Living In: Manassas, Virginia, USA

Reviewed: Sep. 14, 2010

WOW! This was so incredibly fantastic and creamy. The only change I had was instead of boiling the soup immediately after cooking the apples, onions, & squash in oil, I threw it in the crock pot overnight. SO DELICIOUS!

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24 users found this review helpful

Reviewer:

lissasista

Reviewed: Aug. 27, 2010

The base soup was decent for a "healthy" dish. The cayenne was a "must". I am currently on a no grain, no dairy, no added sugar, 30-day "whole food" detox program, so I left out the sugar and butter. Husband and I thought it was good enough, but kids didn't like it at all. Didn't have the sage for the finish, so not sure if that "makes the dish" or not. Enjoyed for one-time, but probably won't make again until after the kids grow up!

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3 users found this review helpful

Reviewer:

Jody Holsinger

Reviewed: Jul. 22, 2010

Absolutely perfect! I am kind of picky about my Butternut Squash soup - it always seems to be to bland and sweet or to spicy. This recipe is awesome though. And the sage butter/fried sage is pure genius!

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5 users found this review helpful

Reviewer:

Elizabeth4980

Reviewed: May 13, 2010

Fantastic this is a keeper! And the sage leaves on top were awesome.

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3 users found this review helpful

Reviewer:

alemana

Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

Reviewed: Dec. 30, 2009

Wow! We served this recipe for company, never having made it before, and for someone we later found out, doesn't like squash soup. She really liked it and asked for the recipe. We also had extra and shared it with a nieghbour who absolutely raves about it and also asked for the recipe! Thank-you so much for sharing this wonderful recipe. We're going to serve it again for New Year's Eve supper. Yummm.

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9 users found this review helpful

Reviewer:

Susan

Reviewed: Nov. 16, 2009

This soup is amazing!!! I sautee the sage leaves in butter until they are crisp, and cool them on paper towels...they are exquisite!!! It is delicious!!!! I myself do not like coriander, so I omitted it. I took it to a ladies luncheon and everyone wanted the recipe!! PLEASE try it!! It is fabulous!!!!

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6 users found this review helpful