Squash Soup

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Loved this recipe. I added a dollop of butter to each serving, salt and pepper to taste and it was perfect.

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Ok, this is the 2nd time I made this. I think I nailed it this time. I cut way back on the white pepper, using only about 1/2 teaspoon. I then went with 1/3 cup of honey. This ended up making this soup just about perfect. I followed the recipe for everything else.

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I am an experienced cook, I have been married for 23 years and putting dinner on the table for my family nearly every night, and when we eat out we enjoy high-quality restaurants -- and my husband took one taste of this soup and said it was the best he'd had in his life. My 14-year-old son also loved it, although he requested sauteed mushrooms on top for next time which I will try.

If your final product comes out too thick/dense, just add more cream, stock, or water. I decided to use a regular blender rather than my immersion blender in order to get a really velvety result, and was very pleased. The roasting truly highlights the flavor of the squash and the simple seasonings are magnificent. I did use the cream, but can see that you could go without for a lighter version.

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I LOVED this soup. Unfortunately, my husband and sister didn't care for it particularly much. Though my sister did enjoy it for dipping a grilled cheese sandwich. Basically, if you like squash, you will love this. But if you do not like squash or have family members who do not like squash, do not assume that this recipe will change their minds. Some people just don't like squash.

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I've tried many squash soup recipes and found to be the best, made with kabocha squash instead of butternut. Has a natural sweet taste and cut the honey in half or you really don't need any. Added more fresh ground nutmeg and fresh ginger and tasted great. I would cut back on the pepper to max 1 t.
Too much with 1 1/2 t.

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Yummm! Just a note. To save time and make clean up easier ,just cut the squash lengthwise down the middle and scoop out the seeds. Roast it cut side down on greased foil on a cookie sheet for about an hour or until very soft in a 325 degree oven. Take it out and turn it over. When cooled,scoop out the cooked flesh. It's amazing how sweet the squash is. You may not need to use any sweetener with it.

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Yummy in my tummy! Just made this recipe as is and had it for a very filling lunch! My two year old son had seconds and made lots of mmmm sounds!

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Just finished making this and it's so, so good. I halved the recipe and added half an onion (per the advice of other reviewers. I accidentally happened upon a flavorful addition to the recipe. I sautéed the onions in the same pan I had previously sautéed some other vegetables with thyme. The thyme added a nice flavor to the soup. I will use it when I make the soup in the future. Thanks Alton for another fantastic recipe! I may have to buy pre-cut squash in the future tho...cutting it was lots of work!

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I was not a fan. I only added 1 tbs of honey and it was still too sweet. I didn't like the cream either (though I used 2% milk instead. The combination of honey, milk, and ginger made the soup taste like regular butternut squash soup mixed with chai tea. I added half an onion and a garlic clove sauteed in butter and then helped reduce the tea flavor a little bit.

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LOVE THIS RECIPE. MAKE IT ALL THE TIME. I BUY 2 (20 OUNCE PACKS OF THE PRECUT BUTTTERNUT SQUASH AT THE GROCERY STORE. THAT MAKES IT MUCH FASTER AND EASIER TO MAKE AND TASTE DELISH!