Butternut Squash Soup

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I didn't read the reviews, just saw the 5 stars. As others have said, the proportions were *way* off.

Super thin. Added a second squash the next day and it was OK so either double the squash or half the stock.

I used an immersion which one person said turned out a good viscosity soup, but didn't work out for me.

I tried to reduce it down, but then the stock flavor started becoming too predominant (homemade Turkey stock from Thanksgiving.

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I love this recipe so much that I've made it 5 times in the past two months. My friends love it too. It's easy, you can really taste the squash with just that hint of nutmeg, and it's very healthy. Thanks for the contribution!

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Loved it! Altered just a tad - 4 c of vegetable broth, rather than the chicken stock. I also set some of the puree for my 6 mos. old. He loved it! Great soup! I will definitely make this again.

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Nice texture and flavor--almost. Entirely too oniony. Wish I had done my usual and read the reviews for tips first. It made me nauseous tasting it and I barely used half a medium onion. Leaving the finish to my mom. If I have to cut it with V8 Butternut Squash soup or add more liquid and squash I'll do that. But with all of the modifications reviewers are having to make, this is a poor recipe from the start. Should have just played it by ear like I normally do with soups...would have been better off.

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It's okay as it is. I modified it by rendering some bacon as the first step, added a little cinnamon and all spice along with the nutmeg and blended in a little cream. I dare you to try it this way. Nice!!!

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Based on what each of these stars is labeled I gave it two. It is a fair recipe as it stands. I felt like there was too much onion and I only used 1/2. I will probably use 1/4 next time. I took the other reviewers' advice and used less stock and then added even less stock to the blender when I blended it. I probably blended a 2.5 lb squash with 2 cups of stock. I like the consistency I got. The spices are good but it would be better if there were a suggestion as to how much of each to put in. The amounts I put in were fine (I eyeballed it but still.

The recipe is a good base and tastes really yummy when paired with the homemade chicken-apple meatballs I made. I'm not sure if I'll make this again and attempt to adjust some spices or if I'll look for another recipe altogether.

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This is really delicious. I followed the recipe exactly, except in the end I blended everything in the pot with an immersion blender (be very careful when you do this, always keep the blender completely submerged or you may burn yourself with splashes of hot liquid. I think this is probably MUCH better than scooping out the squash, puree-ing in a blender and then trying to re-integrate it with the stock. I assume that the re-integration with the squash is why so many people are complaining about it being thin because when I used an immersion blender, the soup was the perfect consistency (similar to what I've had in restaurants. Per the recipe, we added a tiny amount of nutmeg and freshly ground pepper to taste and it was nicely seasoned.

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Excellent! Easy to make and tasty! I cannot wait to make this for family dinner with the kids.

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Great tasting!

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Doubled the recipe but not the stock. A Fall standard! Yummy