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Butternut Squash Soup Recipe

Butternut Squash Soup

Recipe courtesy Cathy Lowe

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (213)

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Average Rating:

Total Reviews: 213

Showing 21-30 of 213

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  • on October 15, 2012

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    Extremely delicious!!! I added a 1/2 cup of light cream, and a sprinkle of sage. I then mixed in 2 tbsp of goat cheese. YUM!!

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  • on October 09, 2012

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    Very tasty. I had 2 lbs of cut squash so only added 4 cups of broth. Aside from the onion, I also added 2 chopped carrots and 2 chopped celery ribs. I also added 2 tsp garlic and 1 tbsp of jarred ginger. used immersion blender then added salt, pepper and nutmeg. creamy and delicious.

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  • on October 03, 2012

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    WOW! Just made this recipe for the first time, and WOW it's wonderful! I mostly followed the recipe, but modified it as follows.

    - I cut the recipe in half because I had a 1 1/4 lbs butternut squash on hand (from my local farmer's market.
    - I used 1 cube of chicken bullion (from local grocery store to make 2 1/2 cups broth (rather than the suggested 3 for cutting the recipe in half. 3 would have made it too soupy for my taste.
    - Sauteed onion and a carrot in sweet cream butter (I didn't have any unsalted, and I like it quite a bit with the sweet taste!
    - I used a food processor to process the onion and carrot before being sauteed and after cooking the soup (pureeing it with the squash as well.
    -Exempted the nutmeg (not a big fan of it.

    Overall, I would definitely make this again!! Worth a try, and because of the variety of things you can do with this soup, I don't know if you can make it wrong!

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  • on October 02, 2012

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    This turned out very good! I added lotsa fresh ground nutmeg & a little heavy cream since it was a little watery even with only 5c. water.

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  • on September 21, 2012

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    This was so easy and so delicious. I decided to make it at the last minute since I had some leftover butternut squash and all of the other ingredients. Threw it together in 30 minutes and had a delicious lunch. I did take the advice of one of the other reviewers and added a touch of applesauce right before I served. Amazing! This will be a new staple in my home.

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  • on September 18, 2012

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    Delicious & Simple! I did what many reviewers recommended and reduced the chicken stock to 5 cups (6 cups would have made it too watery.

    Will make again!

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  • on August 24, 2012

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    This is probably my favorite butternut squash soup recipe for its ease and wonderful flavor! I agree with all the suggestions in the reviews. This soup is so versatile so don't be afraid to implement.

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  • on August 18, 2012

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    Beautiful, simple recipe! I used a full 3 lbs of chopped butternut squash from my garden and I had no problem with it being too thin (the recipe does call for a 2-3 lb squash, and most grocery store butternuts yield about 1.5 lb, so you probably need 2 for this recipe. I love topping it with a quarter cup of sweet corn for more texture and I don't care for nutmeg, so I omit that from the recipe.

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  • on August 05, 2012

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    Definitely use just enough chicken stock to cover the squash, any more would have made it too thin. Also added carrots & a clove or two of garlic. Great healthy soup - definitely a keeper to make again.

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  • on July 15, 2012

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    I used 2 (1 lb. frozen butternut squash packages, which were already cubed. I put everything (onions and squash into the blender after about 20 mins. and even added a bit of fresh (dried would work too thyme and a scotch bonnet pepper with 4 slits into it, to add a bit of heat. I used 6 cups of water and 2 Tbsps of vegetable broth powder, and it came out just right. I prefer low sodium soups, so if you're more of the canned soup taste chaser, then you can add more salt to taste. I also added Guyank sweet hot pepper sauce which I bought from the Ramsey, NJ farmer's market recently, and it hit the spot with 3 splashes!

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