Butternut Squash Soup

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I have made this recipe numerous times and it is very good! I suggest NOT to microwave or bake squash.....it may be a pain to cut it up raw, but it's worth it.... any other way changes the taste. 6 cups stock makes it too chickeny, cut back. Enjoy!

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I've made this soup a number of times. Usually I add a little bit of cayenne pepper just to give it some kick. Even my husband (who says he doesn't like squash enjoys eating it.

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I was always accustomed to squash soup having the consistency more like a puree than chicken soup - I find this recipe much better when you use half as much chicken stock (you can always add more in later if desired.

Either way, tastes delicious, but I definitely prefer it thicker than the original recipe provides.

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I noticed a comment about how hard it is to cut up a butternut squash. An easier way is to cut it in half lengthwise. Remove the seeds and strings. Cover each half with plastic wrap and microwave on high for 8 minutes. Let it stand for a few minutes as it's too hot to touch! Just scoop it out. Then puree it with some broth and follow the rest of the instructions! I added a dallop of sour cream to each bowl before serving. YUM!

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I had made some butternut squash risotto earlier this week and had a bunch of roasted squash left over. This soup literally took me about 15 minutes to make since I had already cooked the squash... I also used about 1/3 diced shallot(that's what i had on handinstead of the onion and only simmered it for about 10 minutes to somewhat break down the squash before blending it. This soup was incredibly easy and suprisingly tasty, not to mention really rich and creamy! I will definitely be making this again!

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This is the essence of butternut squash soup, so I got to fiddle with it a bit. My favorite is to add a tsp of vanilla when you're sauteeing the onions and adding 2 tbsp of heavy cream after you puree the squash, but after reading this i'm going to try some with carrot and some with brown sugar too! This is wonderful!

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This recipe is so simple yet the finished product tastes and appears like you spent some time on it! I agree with the other reviews, less broth makes soup thicker which I prefer. I also added a carrot for some added sweetness without adding sugar. Everyone who tastes this soup loves how healthy and tasty it is!

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The hardest part of this recipe was cutting up the darn butternut squash...be sure you have sharp knives (I think next time I'll use pumpkin carving knives. The rest of the recipe was very simple. I used the base recipe, but also added about a 1 inch chunk of fresh ginger, sliced, 1 tbsp or so of maple syrup, and 1 granny smith apple, peeled and cubed. I highly recommend!

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I bought a butternut squash at the farmers' market last weekend, and didn't know what to do with it. I'll be buying one again with this recipe in mind!
My alterations and suggestions:
Add 1 bay leaf to the boiling stock/squash/onion mixture
Add some of the broth to the blender when pureeing for a quicker and smoother blend.
Add 1/4 tsp. thyme to the blended soup
Add 1/4 tsp. chinese 5-spice powder (I was out of nutmeg, and this seemed to be the next best thing - it contains cinnamon, star anise, pepper, and ginger

I loved it! The soup had a rich and complex flavor without requiring lots of complex ingredients or steps.
Next time I'll try it with a bit less broth in order to get a slightly thicker soup, and I may throw in some other squash or root veggies that I have lying around.

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This soup was very good .
I added some carrots & a little bit of brown sugar. this soup was very easy to make. YUM YUM