Butternut Squash Soup

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This was a very super simple tasty recipe that I will make over and over again; very satisfying on a cold winter day. Like other reviewers, I too roasted the butternut squash first and scooped out the softened flesh, rather than peel and chop, which can be difficult with such a hard vegetable. The only other change I made was adding a little bit of heavy cream at the end. I also used a submersion blender right in the pot, making this soup so easy to make. It's hard to believe the soup is so tasty with so few ingrediants. Great recipe!

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First time soup maker - this was easy and delicious.

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What an easy recipe for a quick winter meal! I used 4 cups of chicken stock and it still seemed thin. 4 cups is definitely enough. I also added a nice splash of half and half and a tablespoon of cream cheese to thicken -- prior to blender puree step -- that worked nicely. If you use low sodium stock, you'll need to season a bit more to taste.

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Made this last night with a friend. We both loved it! Was super easy to make. We used 4 cups of low sodium chicken broth and it was perfect. My immersion blender worked great for this...just blended it all together in the pot. So much easier that way. At the end we put in some fresh rosemary and at the last minute decided to add a dollop of sour cream (it tasted good w/out it, but just sounded good to us. It was deelish and very filling! We both agreed that we'll definitely make it again...very soon!

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Delicious, easy and quick!

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I cooked the squash and onions in the Dutch oven and it was ready to be mashed in 5 minutes!!

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This is a simple and delicious soup, but I felt it needed a bit more flavor....I added fresh thyme...(about 1 tbsp fresh and also swirled fresh whipped cream and nutmeg on top....wonderful!!

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Foolproof! Don't bother with more complicated recipes. I made this for 20 people and really didn't have the time or oven space to roast the squash as many other recipes require. Almost everyone went back for seconds! I plated the soup with a nutmeg cream that I found on a different site. Recipe follows!

¼ cup whipping cream
1 dash freshly grated nutmeg
Kosher salt and white pepper to taste

To serve, whip the cream to stiff peaks and season with nutmeg, salt and white pepper. Ladle soup into serving bowls and top with a dollop of whipped cream.

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Yummers! I just added some Cayenne pepper because I like things on the hot side. But my bf loved it and he is not a fan of squash.

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Very good and made even better by sauteing the onion in butter and adding baked pumpkin, some carrots a parsnip, and a turnip for a little zip. I added allspice and some salt and about a cup of heavy cream.