Butternut Squash Soup

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Wonderful, easy recipe! I am a huge soup fan and I absolutely love the simplicity of this recipe. I sauteed the squash with a bit of sage at the beginning and also added a pinch of brown butter, cinnamon and cayenne pepper at the end for a bit of extra flavor. Just perfect....

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My family is eating very healthy and we make this soup once per week. I is fast, delicious and healthy. I sautee some celery with the onion. I add a bit more onion than recommended. Also I put two full teaspoons of chicken broth powder in six-eight cups of water. Depends on how big the squash is.

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Don't bother with this soup unless you want it to taste like chicken broth and nothing like butternut squash. Find another recipe.

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We had half a roasted butternut squash leftover from dinner. A few days later I just sauteed the onions and butter, threw in the leftover squash and broth, seasoned it just like the recipe lists, and it's AWESOME! I just cut the recipe in half. And it only took about 15 minutes with my already cooked squash. Super easy!

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After reading all the comments this is what I did, and it turned out amazing! Wish I had made more, it was so yummy...
roasted 1/2 butternut squash, a yellow onion, green apple (with some skin on, we like the tart and two carrots in EVOO, salt and pepper 350 for about 40 min
added to 2 tbsp butter in soup pot and 3 1/2 cups veg stock, with pinch nutmeg and cayenne pepper
simmered about 1/2 hour, added 2 tbsp heavy cream and pureed to liking.
served with crusty bread= happy family!

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I have never cook with butternut squash. I was pleasantly surprise how easy and delicious was this soup. I cook it as often as I can.

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Reduced broth to 4 cups. Most difficult part was peeling the squash. Great, easy, healthy soup.

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Very simple to make, but I much prefer the more intense flavor of roasting the butternut squash. This was velvety smooth and might make a great baby food, but the flavors were way too bland for me, even with extra added salt.

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I have not tried butternut squash before, but I had just bought an immersion blender and thought...Hmmmm now what. So off to the store I went and came home with a butternut squash. This soup turned out absolutely wonderful and as smooth as silk. I did take the recommendations of a few reviewers and only used 4 cups of chicken stock, added a Granny-Smith apple, a bit of cinnamon, heavy cream and a dash of cayenne pepper. This recipe is extremely easy to make and I'd have to say I felt little like Julia Child that evening. : Bon Appetit

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As a full-time working mother of two, I am always looking for an easier way. When I read this recipe and the problems noted about spending time roasting the squash, I decided to avoid that problem. I bought frozen diced butternut squash (not puree'd. I added that instead of the roasted stuff, and used a stick blender at the end. I cut down on the broth to 4 cups since the frozen squash has additional water content. The way I make it is still an AWESOME soup and easy to do with little planning as long as you have a bag of frozen squash in the freezer. Love that!