Squash Soup

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This was a very delicious soup and a great complement to grilled cheese. I suggest doubling the amount of ginger as the flavor was very subtle and adding a bit more stock for a thinner soup.

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Oh My Yumminess! I was sad we didn't have more leftover because I wanted the leftovers for lunch! I loved the sweetness and creaminess, and the little kick from the fresh ginger. I am also a big fan of freshly grated nutmeg so that sent it over the top for me. My youngest wasn't much of a fan, but my older daughter ate three bowls! This is something I want to make and freeze so that I can have it for lunch on chilly days. I served this with a home made loaf of french bread, I think Parmesan toast would have been great too.

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Wonderful flavor. I was following an old style recipe to make my soup and realized the taste was not as pleasant as I expected. I decided to look into Alton's recipes, as he is "The only Man" that could save this recipe. By adding ginger, honey and cream to my soup I got exactly the kick I wanted to get, so my soup went from blah to Hum!!! Thanks Alton, I usually follow your recipes without modifications, but this time you saved a lost post of soup. Awesome

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This recipe is really good! In a pinch, you can use less cream, but if you have it, use the full amount.

Other great spice additions include cinnamon, cloves, or sage.

Don't forget to roast the squash seeds! They make a great garnish... assuming you don't snack on them all before the soup is done ;

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I have made this recipe at least 5 times and every time it is delicious. It has become a family favorite.

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It was really good. I made this for a girls night with my roomies. When I roasted the squash, it took longer than the recipe says. It could just the difference in my oven? I also added cinnamon with the ginger, and I put that on the squash before roasting it. WOW. I used half 1/2 & 1/2 and half skim milk instead of cream to save on calories... (I'm going to try it again with whole milk. I also caramelized an onion in the bottom of the pot before adding the squash and broth and stuff. I served it with chicken&herb ravioli. SO GOOD! It was the perfect combo. I think the onion added a lot.

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This was the a hit at Thanksgiving dinner. The only change I made was that I used greek yogurt instead of heavy cream.

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Great recipe. Sometime I use olive oil instead of butter when roasting the squash and I use 1/4 of the salt and white pepper during the roast process. My kids love this soup. In my bowl I add a little Sriracha hot chili sauce, this really perfects it for me. Just a little kick with the sweet.

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First time to make Butternut squash soup, and it was so GOOD! Creamy, perfect blend of sweetness and spices. YUM!! Def a keeper, can't wait to have some more tomorrow.

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I just finished eating it... my first soup experience ever! i cook everything and am pretty good at it but never messed with soup until now.. and man was it great, very simple and tasty. i added sweet potatoes with my squash in the oven to make it creamier and also added broccoli to the pot just before using the blender. i also used barely any salt since i dont think its very healthy - the only flaw in Alton's recipes i believe... he uses too much salt, come to think of it everyone on foodnetwork does. i always leave it out, all the food we eat already has lots of salt embedded in them so...

give it a try, u wont regret it !!! DEFFINETLY add a little cheese on top of your bowl at the end, it makes it creamier...