Butternut Squash Soup

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I added only 4 cups of stock, and mixed all the ingredients in a food processor. The texture, and flavor was incredible! I also added some garam marsala and a pinch of curry. Yum!

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Easy AND DELICIOUS! This was the first time I made Butternut Squash soup and I cannot believe how yummy it turned out. The advice RE consistency: "just enough to cover the squash..." was very helpful-thanks! I will definitely be making this soup again!!

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Another recipe suggested roasting the chopped butternut in olive oil and some water in a roasting pan. I threw in some garlic cloves and I used a 3lb squash. @350 for 50 minutes, add to cooked onions, add 2c of vegi broth, then put in blender 1 cup at a time to control the consistency/thickness to your liking.
It was great! Go easy on the garlic cloves if you decide to add them. This was a great way to kick off my "fall" in Southern California.

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Thank you, Cathy Lowe! This recipe results in a gourmet soup at a fraction of the price! To those who found the consistency too thin, I imagine that has something to do with the amount of squash vs. stock. Since the size of all butternut squash is not the same, I would suggest not adding a specific amount of stock, but just enough to cover the squash. My taste buds tell me this soup would be awesome as a sauce over pappardelle with browned sage leaves and parmigiano-reggiano cheese, sort of like an inside-out butternut squash ravioli dish! Bon appetit!

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This is just like you would get in a nice restaurant. Very flavorful and filling. Would be wonderful for a dinner party or just a simple meal during the week.

After reading the reviews, I decided to go ahead and make the soup with 4 cups of broth. I actually used 4 cups of water and 4 tsp chicken granules to make the broth. This is the BEST soup I've ever made and will make it often.

I topped my bowl with a dollop of cream cheese (didn't have any sour cream, a sprinkle of nutmeg and a dash of cinnamon. Pair with toasted bread or biscuit and you're set!

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After blending the chunks of squash put in a separate pot and add back the stock slowly until desired texture. I used four cups of stock and it was still way to watery.

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We tried butternut squash soup at a new restaurant last week. It was so smooth and flavorful that I was inspired to find a good recipe. I cook a lot, but have never cooked with butternut squash. Read the reviews and made this recipe tonight. I cut the chicken stop to 4 cups and agree that 6 cups would have made the soup too thin. Who knew so few ingredients could render such a yummy soup. Peeling the butternut squash was the toughest part. Love the simple flavors in this recipe But, I also plan to try this with veggie stock and will add some half & half too.

Tracey

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This had to be the EASIEST butternut squash soup I've ever made!
The taste is outstanding for the minimal effort put into making this recipe.
I added a couple tablespoons of heavy cream at the end to finish it off.
Smooth as silk - great for a dinner party! thanx!

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I really, really cannot cook. But this recipe was simple to follow, and the soup I wound up with is delicious! The nutmeg, salt, and pepper are all great flavors. I also took another commenter's advice and added brown sugar. I did the six cups of a chicken stock, and was perfectly happy with the soup's consistency. However, next time I might use veggie stock instead. My one complaint with the soup is that it's a tiny bit too chicken-y.

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i love this soup! with this basic recipe, you can go lots of different places.

I've added in pureed carrots (a great way to get rid of leftover baby food!, apples, and done the plain recipe. all have been delicious. it's also a great pot luck idea!

i usually serve it with bread and a dollop of sour cream on top.