Butternut Squash Soup
Recipe courtesy Cathy Lowe
Rate This RecipeRead users' reviews (213)
- Recipe categories: Poultry, Chicken, Vegetables, Onion, Squash,
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Average Rating:
Total Reviews: 213
Showing 141-150 of 213
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By Emilou9
Bowling Green, KY
on October 05, 2010
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This recipe was so good! I made a few changes though. I substituted vegetable broth for chicken stock and olive oil for butter since I am vegetarian. I also added two seeded, peeled, chopped apples when I added the squash. I used a smart stick hand blender to simplify the blending step. Perfect!!!
By lelon&leos
New York
on October 02, 2010
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I added carrot and it was delicious :
By pearlyvictoria_...
long beach, CA
on September 21, 2010
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I read the reviews first to look for hints on success with this recipe. Other than adding less broth, I followed the instructions as they were written. It's one of those dishes that you immediately want to share so you can hear the raving, oohs and ahs. Following the advice of some reviewers, I used only four cups of broth (Swanson's no fat. At first, I thought the soup was a little thin but when I dished it up I realized it was just right! However, I did add a little cream, about 1 1/2 ounces, to the finished soup. Absolutely delicious.
By aimeeredding_13...
Wadsworth, 52
on September 19, 2010
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I made this soup last night and it was great. I was worried it was going to lack flavor (because the recipe was so simple, but it did not! It was a little watery for my liking. Next time I will use 1 cup less of the chicken broth...hopefully that will help. This recipe is a keeper!
By MJean
Minnesota
on September 08, 2010
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One of the members mentioned, the most difficult part was peeling the squash. I cut the squash in half, take the seeds out, place it cut side down on foil and bake it! The meat comes out so easily and it is already mushed! Great for soup.
By lmbew
Jamestown, RI
on August 24, 2010
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Love this simple recipe for a delicious soup on a cool, wet day. I agree with the modifications of more onion and celery as an addition. An immersion blender makes it even more simple to make. I served it with french bread toasted with grated parmesan cheese melted on top. Also, I like a thicker, creamier soup so I mixed a little flour with some fat free half and half--it worked great without adding a lot of fat.
By letsgorachel
St Louis MO
on July 16, 2010
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Absolutely delicious and simple to make! Warms you up on a cold day.
By Rebecca.ut
Austin, TX
on June 26, 2010
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I had to add a decent amount more nutmeg, and I also added a granny smith and a bit of brown sugar and cayenne. I think it would be even better with another granny smith or two along with vegetable stock instead of the chicken broth and maybe even more cayenne - I liked the kick. I'd definitely make this again!
By ashley.elizabet...
Los Angeles, CA
on June 17, 2010
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This recipe is so easy, healthy and delicious! I recommend (to make it more healthy using low sodium vegetable stock in lieu of chicken stock (or do 1/2 veg and 1/2 chicken. I saw one reviewer complain that it takes like nothing but chicken broth - adding some more onions, carrots, celery and using vegetable stock is a sure way to solve this problem!
By getatub_12814836
Waterdown
on April 18, 2010
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I took some of the tips from the other reviewers...added more onion, celery and reduced the broth to 1 can condensed chicken broth & 1 can soup (its all I had. I used a submersion blender rather than taking it out of the pot. Turned out great! Lunches for the week :-