Food Network
Home> Recipes> Comfort food>
Butternut Squash Soup Recipe

Butternut Squash Soup

Recipe courtesy Cathy Lowe

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (213)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 213

Showing 21-30 of 213

Sort by:

Newest

  • on October 15, 2012

    Flag

    Extremely delicious!!! I added a 1/2 cup of light cream, and a sprinkle of sage. I then mixed in 2 tbsp of goat cheese. YUM!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 09, 2012

    Flag

    Very tasty. I had 2 lbs of cut squash so only added 4 cups of broth. Aside from the onion, I also added 2 chopped carrots and 2 chopped celery ribs. I also added 2 tsp garlic and 1 tbsp of jarred ginger. used immersion blender then added salt, pepper and nutmeg. creamy and delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 03, 2012

    Flag

    WOW! Just made this recipe for the first time, and WOW it's wonderful! I mostly followed the recipe, but modified it as follows.

    - I cut the recipe in half because I had a 1 1/4 lbs butternut squash on hand (from my local farmer's market.
    - I used 1 cube of chicken bullion (from local grocery store to make 2 1/2 cups broth (rather than the suggested 3 for cutting the recipe in half. 3 would have made it too soupy for my taste.
    - Sauteed onion and a carrot in sweet cream butter (I didn't have any unsalted, and I like it quite a bit with the sweet taste!
    - I used a food processor to process the onion and carrot before being sauteed and after cooking the soup (pureeing it with the squash as well.
    -Exempted the nutmeg (not a big fan of it.

    Overall, I would definitely make this again!! Worth a try, and because of the variety of things you can do with this soup, I don't know if you can make it wrong!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 02, 2012

    Flag

    This turned out very good! I added lotsa fresh ground nutmeg & a little heavy cream since it was a little watery even with only 5c. water.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 21, 2012

    Flag

    This was so easy and so delicious. I decided to make it at the last minute since I had some leftover butternut squash and all of the other ingredients. Threw it together in 30 minutes and had a delicious lunch. I did take the advice of one of the other reviewers and added a touch of applesauce right before I served. Amazing! This will be a new staple in my home.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 18, 2012

    Flag

    Delicious & Simple! I did what many reviewers recommended and reduced the chicken stock to 5 cups (6 cups would have made it too watery.

    Will make again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 24, 2012

    Flag

    This is probably my favorite butternut squash soup recipe for its ease and wonderful flavor! I agree with all the suggestions in the reviews. This soup is so versatile so don't be afraid to implement.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 18, 2012

    Flag

    Beautiful, simple recipe! I used a full 3 lbs of chopped butternut squash from my garden and I had no problem with it being too thin (the recipe does call for a 2-3 lb squash, and most grocery store butternuts yield about 1.5 lb, so you probably need 2 for this recipe. I love topping it with a quarter cup of sweet corn for more texture and I don't care for nutmeg, so I omit that from the recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 05, 2012

    Flag

    Definitely use just enough chicken stock to cover the squash, any more would have made it too thin. Also added carrots & a clove or two of garlic. Great healthy soup - definitely a keeper to make again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 15, 2012

    Flag

    I used 2 (1 lb. frozen butternut squash packages, which were already cubed. I put everything (onions and squash into the blender after about 20 mins. and even added a bit of fresh (dried would work too thyme and a scotch bonnet pepper with 4 slits into it, to add a bit of heat. I used 6 cups of water and 2 Tbsps of vegetable broth powder, and it came out just right. I prefer low sodium soups, so if you're more of the canned soup taste chaser, then you can add more salt to taste. I also added Guyank sweet hot pepper sauce which I bought from the Ramsey, NJ farmer's market recently, and it hit the spot with 3 splashes!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 ... 22 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.