Butternut Squash Soup

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made several different butternut squash soups, but this one is,by far, the best and easiest I have ever made. My husbamd couldn't stop raving about it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What a way to kick off the fall! A previous reviewer warned that it may be a little thin so we let it simmer a while until it reached the desired consistency. The longer we simmered it the better the flavors became! We too couldn't stop tasting it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an excellent basic recipe for Butternut Squash Soup. It came out thick and flavorful and ready for any toppings you want to put on it! I like it served with a bit of sour cream and toasted french bread on the side.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good and very easy recipe. I did only use 4 cups of the broth so it was thicker. I also added brown sugar and curry powder to the recipe. Yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading other riviewers, I decided to make this today to serve tomorrow.
I used a 2 pound squash and 3 cups of chicken stock. I reserved the stock after blending the squash and added to the puree a little at a time to achieve the correct consistency. I had about 1 cup of liquid left over which I saved in case I need it tomorrow when I warm it up. I didn't know how much nutmeg to use, I only used 1/4teasp. and salt to taste. This soup was so delicious even before I edded all the ingredients " I could not stop tasting". Next time I will add some apples and try it with carros as well. This recipe maekes 4 servings.
The only pain is cutting the squash...buy wouth it!
Chesca

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I added the oven roasted orange pepper to the soup. It was a great added taste.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made it with 1 pealed granny smith apple and I also used Vegetable Stock instead of chicken. I also cut down on the liquids by only adding enough stock to cover the veggies and apple chunks. Right before I served it I added a spoonful of sour cream. It was so filling, savory and sweet. TRY IT!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the third time I've made this soup, and every time I get raving reviews.

I followed the recipe exactly the first time. It could do without a lot of the chicken broth, and perhaps a bit of cream.

The next time, I did just that! It was so delicious and yummy. A sprinkle of cinnamin on top made it perfect to serve. I didn't think it could get any better than that.

But it did. I was in a tropical mood one day, so I added a ripe papaya and a sliced banana with the squash. I found leftover tortelini and put in those as well. A dash of cumin and a sliced apple perfected it. Then it occured to me that I had a pomegranate about to go bad, so I put in some seeds, giving it the perfect crunch!

I hope this helps! Great soup with a couple of small alternations.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious and easy! I read all the reviews first, used 4 cups of low sodium chicken broth and just a touch of vanilla and a touch of brown sugar when I put the squash and some of the broth in the blender. Then mixed it back in with the remaining broth and onions. It was so good that we barely had leftovers and there were only 2 of us eating it! Great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved this recipe - for the simplicity and versatility! I want to thank all the reviewers for their input, which I diligently read and for their ideas which I used to "upgrade" this basic recipe. Since I made this recipe for Thanksgiving, it was easy to find the squash already cut up into 1" chunks at the supermarket. This is something I highly recommend - saves time and a lot of energy. I added a touch of lite cream to my creation, cinnamon. I made it the week before I needed it and froze it. The soup gets thicker if you have it for a few days. I still have some left over which I froze again into smaller portions. This is definitely on my list of favorite foods. Next time, I will try adding apples, which is what my sister adds to her recipe. She recommends Granny Smith apples.