Butternut Squash Soup

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Made this by roasting the squash, onion and a granny smith apple. Only used 4 cups of chicken broth, but will use vegetable broth next time. Felt like it was missing something so I added a little bit of maple syrup and a touch of brown sugar. Finished it off with 1/3 cup of half and half and some fresh ground cinnamon. Thanks for all he reviews i used a little from everyone.. Its a great soup

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We made this soup tonight and really enjoyed it. I followed the recipe exactly except that I took another reviewers suggestion and added a little saffron and only 4 cups of chicken broth. Really simply delicious.

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Made for my family for Thanksgiving. Everyone loved it! Just added a little saffron and topped with chives! Will definitley make again!

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This was very good, although midway through I decided I might want more flavor so I added some seasonings. I tossed in carrot with the onion and an apple with the squash and only used 2 cups of chicken stock (I figured I could always add more once it was blended because I wanted a really thick consistency. While they were simmering I added 3/4 tsp of garam masala and a tbs of maple syrup. After I blended it I added a pinch of nutmeg, 2 pinches of cinnamon and a tiny bit of salt and pepper. I've never had butternut squash soup before, but this tastes really good. I'm going to serve it with a dollop of plain greek yogurt and some thyme. Will make an excellent lunch reheated this week!

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Use a potato peeler on the uncut squash. The first pass will leave the flesh yellow. The second pass with the peeler will make it the deep orange color. Cut off top and bottom and cut down the middle, long ways. Scoop out the guts. It is so easy you will be mad at yourself for doing the old way for so long!

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I can't stop eating it! This soup is amazing. I added a granny smith, nutmeg, cinnamon, cayanne pepper and a little heavy cream. It's super easy to make, and is delicious with a rustic baguette from the bakery down the street. Happy Fall!

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I added one granny smith apple to the squash and onions. Roasted all together with a little olive oil. When squash was tender, I then added the mixture to the broth in a large pot. Heated it all through, blended with my immersion blender, seasoned with salt and fresh ground nutmeg. Smoothed the soup out with about 1/4 cup heavy ceam. It was out of this world. Couldn't quit eating.

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Fall, rainy night. Made a perfect dinner. I too added an apple and also put a small spoon of sour cream in right before serving. This one is a keeper!

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I used a granny smith apple, some ground ginger, and a little milk along with the other ingredients. I also cut down the stock to about 4 cups and used half vegetable and half chicken. My whole family loved it, even my picky 3 year old.

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This is a souper easy recipe and very good. I added a few cans of evaporated milk, curry, salt and nutmeg. It really tasted great. Perfect for a fall meal.