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Creamy Squash Soup Recipe

Creamy Squash Soup

Show: Paula's Home Cooking

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (144)

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Average Rating:

Total Reviews: 144

Showing 1-10 of 144

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  • on January 02, 2013

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    Ive made it 6 times. My daughter making it right now.

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  • on December 24, 2012

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    Oh yum! Very nice soup and the color is so vivid, even after adding the cream. My modifications were to add ginger and nutmeg. Also, I roasted the squash since everything I read said it would be very difficult to cube raw.

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  • on December 04, 2012

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    I love this soup and I make it all the time. My relatives would like me to make it weekly!

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  • on October 30, 2012

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    The very best squash soup that I have ever made. Instead of going with brown sugar I opted for a little cajun. Awesome!!! I am serving this for a Halloween get to gether. Thanks

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  • on October 30, 2012

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    Absolutely scrumptious. I loved it and so did my mom.

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  • on October 23, 2012

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    For all of you who hate to cut squash as much as I do, here's a simple solution. Poke a few holes in the top of squash, place on cookie sheet and bake at 375 degrees for 50-60 min. (squash will be golden and smell wonderful! Baking the squash enhances the flavor even more. Remove from oven and cool. You can easily cut through skin with a knife, remove seeds and cut squash up and add to broth onions and carrots which can be simmering while you prepare squash. Another tip, invest in a hand held blender ($20-25. It only takes about 2 minutes to blend the soupand butter and you don't have to transfer it to a blender or food processor. I used 1/2 tsp of Thyme in this recipe and it was delicious! Add to soup before you blend and simmer another 3-4 minutes.

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  • on October 06, 2012

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    loved it!!!

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  • on August 22, 2012

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    My family and I love this recipe. It is so easy to do and tastes delicious. We plan to add it to the Thanksgiving menu this year. I've tried it with both heavy cream and light cream. Tastes great either way. I used an immersion blender to puree everything right in the pot. Comes out great, smooth, with just a little bit of texture. I love the sour cream in it at the end, but my parents like it without. Tastes good, easy to make, fairly healthy... great recipe.

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  • on May 21, 2012

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    This recipe was great! I wound up having to use pumpkin as my local grocery store did not have fresh butternut squash and it worked out perfectly! I even added a dash of nutmeg to the soup just because I like that little extra flavor boost it gives to pumpkin, and it really worked great with this recipe. I would highly recommend it.

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  • on January 16, 2012

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    So delicious. I am trying this right now with pre-cubed butternut squash. Try with shredded vermont cheddar on top.
    I also add a pinch of nutmeg and some brown sugar to mine, along with fresh cracked black pepper. It adds a lot of depth.

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