Butternut Squash Soup

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For the people who post their version of the recipe, meaning "I added this, and then I added that", why do you give the recipe 4 or 5 stars? If you had to add things, then it probably wasn't that great to you, therefore you should review it accordingly.

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Loved it. We took another readers suggestion and added just a little pumkin since we had it around anyway. Easy and tasty!

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Awesome - but with a few changes. I peeled the squash, cut it into chunks, drizzled some olive oil and gave it some salt and pepper. I baked it at 425 degrees for about 35 minutes. In the meantime, I sauteed the onion. I combined baked squash and onion in a pot with 4 cups of chicken broth. I used a submersion blender. The soup was a little thin so I added a 15 oz can of pure pumpkin that I happened to have on hand and added some cinnamon along with the nutmeg. Fantastic! I'll be making this again. So easy.

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Wow!!! I made it straight from the recipe. It was very easy and taste! I don't make soup very often but I think im going to start. I think my husband had 3 cup. I guess he liked it too.

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I loved it, after I changed it a bit. I had turkey stock in the freezer so I used that, added the onion and garlic...Sautéed the onions and garlic. Added bay leaf and heavy cream. used a handheld blender to finish the soup. Added a lot of nutmeg and cinnamon.

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So simple yet AMAZING. I'll be making this soup over and over again.

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A little thin and bland for my taste.

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Substitute shallots for the onion, add a bit of minced portabella, and a dash of truffle oil for a real earthy flavor.

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Thwe hardest part of this recipe was peeling the squash. The rest was easy. The soup was delicious. In addition, I added a little bit of fresh cinammon.

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Simple and very tasty!