Reviewed: Jan. 19, 2012

My husband, who is a vegetarian loved this. My butternut squash was a little pale so I added two sweet potatoes to the soup. Came out delicious.

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3 users found this review helpful

Reviewer:

dmsnyder

Reviewed: Jan. 6, 2011

This was really good. Maybe a little too peppery for my taste but it was very good. Next time I make this I will definitely only add 1/2 the pepper required though.

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8 users found this review helpful

Reviewer:

BeeLee315

Reviewed: Nov. 18, 2010

I loved this recipe. I totally agree that it is more of a winter vs. a summer type soup. Although, my children hated this. I am pretty good at making things kid friendly and my kids aren't terribly picky anyway. It is more of a grown up taste. It was not kid approved. I will try again with variations.

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5 users found this review helpful

Reviewer:

secretchef

Reviewed: Nov. 8, 2010

I made this recipe exactly as written, and it was delicious! My husband loved it as well. This is a keeper!

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12 users found this review helpful

Reviewer:

eileen

Reviewed: Sep. 8, 2010

A little heavy on the pepper, but otherwise wonderful! I used fat free half and half instead of yogurt and cinnamon instead of nutmeg, and it turned out beautifully.

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10 users found this review helpful

Reviewer:

halfbakednurse

Reviewed: Aug. 22, 2010

This is a simple and tasty use of in-season veg. I used fresh corn cut off the cob, and a fresh squash from the farmer's market. I used fresh basil, as I had no dried. I also added some spices; cayenne, cumin, and a little nutmeg. I did not use a blender or mixer, but just let it simmer longer, then mushed up the squash, so it was still a little chunky. Before serving I threw in some beet greens, as I needed to use them up, a dollop of whole milk yogurt (Stoneyfield's "cream top" is so good!), and a dash of paprika and a basil leaf for presentation. Yum :)

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20 users found this review helpful

Reviewer:

dordee

Reviewed: Nov. 25, 2008

The corn adds a nice touch to this soup. I used milk instead of the yogurt and it was still very nice. I don't like to peel squash so I just baked it first then scooped it out.

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14 users found this review helpful

Reviewer:

Pat Medart

Living In: Oak Park, Illinois, USA

Reviewed: Oct. 13, 2008

I love this soup! I add 2 sweet potatoes and use sour cream instead of yogurt. I also just use chicken broth. Soooo good. It reminds me of Fall though, not Summer.

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11 users found this review helpful

Reviewer:

JoJoAidan

Reviewed: Sep. 25, 2008

Delicious! I left out the yogurt and the nutmeg.

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12 users found this review helpful

Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Sep. 18, 2008

I really want to thank you "The Butterfly" for this!!! I just finished making it!!! We love it so much! Most Squash soups want you to add cinnamon or sugars, it just does not taste good to me, and I almost gave up on thinking I would like Squash soup. I did do a couple things different because I did not have everything stated. I used 1 can Chicken Stock and then ½ a can of water. I doubled the garlic, as we love garlic. I thought it needed to be thicker so I cooked a large potato in the microwave, then cut it up & added it to the soup. That did the trick. Next time I will know to add it with the squash. Oh, I did add some fresh ground sea salt that hit the spot for us. I mashed everything with a potato masher. I did not add to the blender to make it smooth, as after tasting it we liked the texture of how it turned out. It was great as it was & I was not going to add the Nutmeg & Yogurt (I used Sour Cream as I hate Yogurt) but I decided to try a small amount in a bowl to see how it would taste. Well, needles to say but WOW!!! I did not think this could get any better but I was so wrong!!! It tied all the flavors together and it was so AWSOME!!! Again, THANK YOU!!! THIS IS 10 STARS FOR US!

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25 users found this review helpful