Creamy Squash Soup

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This is a heartwarming soup, perfect on a snowy winter's day. Make this in less time - just microwave the squash, skin and all, it cuts the time less than half. The skin peels off in seconds and the squash is soft and tender.

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Good basic soup. I added a little pumpkin pie spice and some pepper. Served with toasted baguette topped with melted gruyere, minced sage and thyme, salt and pepper. SO GOOD!

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Delicious recipe. Super easy. Did need alot of extra spices. I used a bit of cinnamon, nutmeg. Someone suggested a bit of black pepper and someone else cayenne. I used both. Loved it. My hubby hates everything....everything. When I made this soup, he sniffed, pulled the bowl toward him, grunted and asked for more! That is definitely "man lingo" for a five star rating.

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The comment on adding cinnamon and nutmeg (LOTS, actually made this taste like the Squash Soup you would get in a restaurant. Before adding these two ingredients, the soup was rather blah. I purchased the squash, already peeled, which helped out alot. Dice them smaller, as it takes less time to cook in the broth. I added more broth, during boiling, as it did not seem to have enough liquid. Also, added a bit more light cream in the end, and also the remaining stick of butter. These few extra ingredients really give this soup a POP!

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This is the second time I have made this. I am actually using pumpkins instead of squash (the little pie cooking pumpkins. After cutting one it gets a bit tiring so I use organic pumpkin in a can (I am doubling recipe. I just sort of gauge what I think is the right amount - this time 1 pumpkin, 2 cans organic, 2 32oz. broth. I have sauteed the onions first with nutmeg and all-spice before adding to pot. I have also thinly sliced an apple and added to pot. I haven't used the cream or sour cream. Doesn't seem to need it! Butter, yes. At the very end I garnish with a few bacon bits and a few croutons. Also roasting pumpkin seeds this time for garnish. Delicious recipe!! Try the pumpkin. :

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I love Atlanta Bread Company's butternut squash soap and have been looking for their recipe for some time now. This one is pretty spot on (like another review previously mentioned. I took the time to cut up the squash, but seriously, if you can get it cubed I highly suggest it. It also took about an hour and a half, not 40 mins, to get the squash tender (but that just might be me not cubing small enough. The only thing I added were some spices, a bit of paprika, a bit of cinnamon and a ton of nutmeg. Now that's it's fall, this will be made several times a month.

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This soup came out amazing!
I tried it before the butter and cream were added and it tasted amazing just as it was, but I added them afterwards to get the full recipe effect and was blown away by how tasty this recipe was.
The pan does need more than the amount of chicken broth it calls for though.

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made this for a dinner party..it was a hit..so velvety smooth and rich tasting..reallly enjoyed..thanks Paula...trust your recipes..twinkaye

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I used vegetable stock instead of chicken broth and half and half instead of cream. It was pretty think, I may thin it with some more broth next time. Another comment mentioned that Costco sells it cubed already, it sure is tedious cutting the squash because it is so tough. I used my immersion blender instead of transferring it back and forth, it worked great. Great soup, may add some fresh thyme next time. Great dish!

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I garnished the soup with whipped cream mixed with finely chopped crystallized ginger, an elegant and yummy touch.