Butternut Squash Soup

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Tasty and easy. I would steam or roast the squash some first to make it easier to peel and chop, and perhaps use a little less stock to make it a bit thicker, but overall delicious! Interesting that the person before me used chili powder, I'll bet that's good too.

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So easy and turned out really delicious. I made it vegan by using olive oil instead of butter and used 4 cups of broth and 1 cup water to cut salt and make it thicker - tastes great. I added extra pepper and even a dash of chili powder. Definitely will use the immersion blender next time, though.

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I did not have enough chicken broth on hand even when reducing liquids as some reviewers suggested, so I used a can of broth, about a cup of apple juice & a little half & half then added a little fresh ginger. Tasty & still healthy! Only reason I did not give 5 stars is because I modified the recipe & don't really know what the original recipe would taste like.

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Hit this easy and healthy soup with more cracked black pepper & a swirl of white truffle oil on top... do yourself a favor- use an immersion blender. This creamy soup screams winter comfort food. Loved it!

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Easy (except for peeling the squash...ugh! and delicious. I've made this for three or four holiday dinners and now my guests demand it.
I microwave the squash for 3 or 4 minutes to make it a little easier to peel and cut. My stick blender does a good job of pureeing the squash right in the pot and gives the whole thing a creamy texture without the cream (or the extra mess of transferring the squash chunks to a separate blender.
I serve it with a dollop of sour cream and some sliced almonds to dress it up and give a little extra texture. Raves all around.

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Try starting with a veggie base for your soup - visit my blog, the-toristory.blogspot, to find my recipe!

Makes the soup a tad more hearty! :

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This soup was good, but not amazing. It's VERY simple and easy to make and tastes very creamy. I added 5 cups of broth to a 3lb squash and the thickness was just right. if you want it very thick I would add only about 4 cups. If your squash is only about 2lbs I would probably put only 3 cups of broth. I would make this again.

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Great recipe and super easy. Love the fact that it's no in fact with no added sour cream/cream cheese included. The only variation to the recipe is i opted to roast the seeds with light olive oil and salt, let them cool then ground them to a fine powder and added them to the blended mix. DELICIOUS!

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Good to eat. A great soup! I read the previous reviews and reserved a cup of stock and the results were perfect. A "dollop" of plain greek style yogurt really finished this soup off.

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This was a very good quick recipe! I would rec commend using 4 1/2 - 5 cups of stock to make the soup thicker. I did forget to add the nutmeg, but I used instead dried chives and crushed red pepper for a spicy taste. Delicious!!! I also grated fresh Parmesan cheese on top of the soup once served. Overall, I would make this soup again!!!