Butternut Squash Soup

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Simple, easy and tasty just the way it is! YUM

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Here is a great version with water instead of chicken stock. I never have enough chicken stock in the house, so I am always looking for a substitution. This is a recipe abridged from the fall 2010 food network magazine with some added homemake croutons and bacon.

To find the full recipe visit my blog at ispyablog dot com.

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I tried this recipe and an Emril butternut squash soup recipe. I prefer the other one to this one. I made the recipe as written to begin with and just felt it was a little lacking. So I took some one else's suggestion and added 2tsp of brown sugar to it along with a little cinnamon and some pumpkin, and a splash of cream. I personally felt then that I made it way too sweet. So I counter balanced that by adding some cayenne pepper and a little more black pepper to it. The helped to balance it out a little more and add some heat to it. I think it's okay now. But I still prefer the other recipe to this one. The cumin, carrots, garlic and jalapenos in the Emril recipe really give it a fantastic flavor combination to the sweetness of the squash. That one, I will make over and over again probably.

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I made this recipe AS WRITTEN (I don't understand why people rate recipes that they made a bunch of their own modifications to and I think it was delicious. The only problem was how thin it came out, but this could be easily fixed. I would recommend either using less broth, more squash, or adding pumpkin or potatoes*****others have suggested. Also, roasting the squash for 15-20 minutes and scooping it out is a lot easier than peeling. As is, this recipe is quite good, just needs a little thickening up.

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Loved this recipe - gets eaten up quickly every time! I do not like to peel the squash so I roast (after I've pierced it a few times it in the microwave for about 8-12 minutes depending on the size. Let it cool off, remove the seeds and the skin just about slides off. I also add a splash of half and half and about 2 TBPS brown sugar.

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Loved this soup! In fact, it's become a new household favorite for us. We didn't change or alter a thing to thing to this recipe. Loved it just the way it was in the recipe!

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Very good, but like others I made some changes. I blended the whole thing, added some evaporated milk to add richness without the fat, and also added sage to taste. It tasted fantastic!

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Very good and easy. My only suggestion would be to use an emersion blender (stick blender so much easier and no extra clean up!!

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The soup was very good, but with a few changes I made, it was incredible!
Use 5 cups broth instead of six. Like some other reviewers did below, add 15 oz. pumpkin.
Just before blending, add 1 cup cream, light cream or half and half.
Use an immersion blender and really blend the heck out of it until it makes no difference anymore. It was flavorful, super creamy and delicious! Fine restaurant quality! Enjoy

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The recipe doesn't say what type of pepper to use. I used white pepper (so the kids don't see it and it turned out delicious - rich, smooth and satisfying.