Butternut Squash Soup

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Delicious. I had a 6 1/2 pound squash so I doubled the recipe, everything but the stock. I put approximately 8 cups of stock. Very easy (apart from peeling the squash, I put that in the microwave to cook for a couple of minutes then it was easier to peel. I will be making this again,and again and again.

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Following other reviewers advice I only used 4 cups of stock which was probably 1.5 cup too much. I didn't have nutmeg so I used 1/2 t of cumin and 1/2 t of cinnamon. I pureed the squash and didn't add it back to the leftover stock. The result was amazing! it tastes like thanksgiving!! I'll definitely make it again with my substitutions.

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I also wish I read reviews before attempting to make this soup. My squash was 2.5 lbs. and the amount of chicken stock that I added according to the recipe of 6 cups was way too much, not thick at all, just like tomato soup. Also, not sure if you need all the onion either. But, I will try again with probably half the amount of stock, or as one reader suggested, add the stock as you go....

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I used an immersion blender and thought the thickness was sufficient. I imagine if I added the puree back to the liquid it would not be thick enough.

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I rendered bacon with my onions for richness. After I removed my squash, I reduced the heck out of the remaining stock. I blended the squash with half and half. Served with a dalop of sour cream. I served the soup with grilled pork chops - my husband had a food O. YUMO!

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This is an EXCELLENT easy recipe. I did use one large vidalia onion instead of a medium one, in addition I added an extra bit of butter. I also added about 1/2 cup of Marsala wine. The flavor was AMAZING. While the texture of the overall soup was not as thick as some soups I found it just right. I followed the suggestion of reducing the stock to produce a slightly thicker soup. It is definitely being added to the recipe keeper box!

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This recipe is clearly lacking. Many people are complaining that the soup is too thin. They are adding more squash or trying to thicken with a roux. The issue is really in the cooking time and technique. The chicken stock needs to be reduced down by half or more before the pureed squash is added back into the pot. This will help not only with the thickness of the soup, but the reducing of the liquid will allow for the flavoring of the stock to concentrate in to the soup. The spices and salt will be more concentrated by using this technique.

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This recipe calls for way too much stock. I used a 5 lb squash and 3 1/2 cups of stock and the soup was PERFECT. If you use the 2-3 lb squash like it calls for, add the stock in one cup at a time and stop when you read a nice thick consistency.

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I should have read the reviews first, because I needed to thicken it up a bit. I made this for the family I nanny for and didn't have time or the patience to run back to whole foods and get more squash, or even a potato to add to the soup. Instead I mixed flour and chicken stock to help thicken the soup, I also added a SMALL touch of whole milk, and the soup is STILL not thick enough, but I plan on serving with a few crackers and a helping of greek yogurt/sour cream on top of the soup, which should help out. Added a few extra spices (garlic but overall the recipe was great. Now that I've tried it I'll know what to do next time so I'm not scrambling last minute trying to figure out how to thicken it up. :D

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This recipe was awful! Way too much broth. I double the amount of squash so I ended up using 8 cups of broth. The whole thing came out thin and watery and I had to send my husband out for 3-4 lbs of additional squash to thicken it.