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Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots Recipe

Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

Showing 31-40 of 44

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  • on August 31, 2010

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    Without a doubt, this is one of the best "squash" soups I've ever tasted, and there are A LOT of recipes out there. Surprisingly complex layers of flavors - the cinnamon subtle, but present. And, I served it as a cold soup! My foodie guests went crazy. Planning to bring it out again, hot, at a dinner party in October. Thank you Anne.

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  • on January 22, 2010

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    I saw Anne make this on her show and couldn't wait to try it. It is by far the best butternut squash soup. Flavorful and not hard to make!

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  • on January 17, 2010

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    I haven't made the soup yet, but will tonight. Everything Anne makes is perfectly delicious. My one concern is how big a squash to use. Any suggestions? Didn't exactly have a big range of sizes to choose from so I bought 2.

    Please help.

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  • on January 04, 2010

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    I made this soup for my husband and I and again for Thanksgiving. Everybody loved it! I followed the directions in this recipe to a "T." I don't know how some said that the recipe was too orangy or tasted like soap. The shallots were perfectly crispy and easy to make. The cinnamon whipped cream was a really nice touch. Anne has never steered me wrong!

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  • on November 07, 2009

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    There are soooo many of these pureed soups en vogue these days. So that usually leads to all sorts of weird variations that can get a little ridiculous. This recipe however will become an INSTANT classic in your repertoire. I've made it three times already for three different groups of friends, and when they taste the cinnamon whipped cream dolloped on top of the steaming rich soup.... standing ovations!!!

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  • on November 03, 2009

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    This was the first time I've made a homemade soup other than French Onion Soup...it was delicious!!! Thank you Anne!

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  • on October 18, 2009

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    Anyone who had a problem creating this soup is an amature and should just open a can of Campbells. This is most likely the best soup I've ever made and I've been a chef for more than 30 years - velvety, textured, simply delicious! I will be making this for guests this season in small amounts to make them grovel for more! This is KICK ASS! And please, don't take short cuts - I saw someone used those canned onions? Please, get off...

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  • on October 16, 2009

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    Anne, i loved this soup. The orange did give a fresh suprise of flavor that was
    a treat. Instead of frying shallots, I used french fried onions in a can, the ones you use on green beans. I whipped up the heavy cream with some cinnamon and what a great garnish! I have enjoyed it daily and will make a larger batch next time. Thanks for sharing your art with us! I can't wait to make the cabbage rolls. Caroline

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  • on October 12, 2009

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    Overall, this recipe was very easy to m ake. The store was all out of fresh thyme so I used dried instead. In the end, the combination of the orange and thyme left the soup tasting more like soap! If I make this again, I am definitely leaving them out. The cinnamon whipped cream helped dilute the soapiness a bit, but it was still reminiscent of cleaner.

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  • on October 09, 2009

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    Very disappointed in this--looked so good on the show. Very thin, should have had about half the chicken stock to intensify the flavor. The cinnamon cream gave it the unwelcome flavor of pumpkin. The shallots needed to be sizzled in hot oil, not at medium temp., as they came out limp and oily instead of crispyl

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