Butternut Squash Soup

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5 stars for quick, easy, and tasty! First time, we made this according to recipe, but then added garam masala to add flavor, and lots of pepper for a little heat. Great combination! Second time, we used 2 cans of beef broth (it was all we had in the cupboardand it was just as tasty, and pureed the entire pot contents with a stick blender...so much easier than transfering to a standard blender. This recipe is a keeper for our family.

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Made this recipe exactly as written and my family loved it! As a dedicated Weight Watcher, the second and subsequent times I made this recipe, I substituted 2 T. garlic flavored olive oil for the butter and omitted the nutmeg; I also pureed the entire soup for greater consistency. Thanks for this healthy flavorful dairy-free treat. This recipe lends itself well to adding extras for greater variety per serving...more garlic & pepper or sliced beef or even a bit sweetner:-

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I just made this recipe this afternoon. My changes included using 4 cups of vegetable broth as opposed to chicken stock (I just didn't have chicken stock available. I also used 3.5 pounds of squash, 2 small onion and 1 clove of garlic. The entire process from beginning to end was approximately 40 minutes from start to eat. Great reviews from my wife and kids and a great way to use up the tons of butternut squash that grew in my garden this year.

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I should have listened to the other reviewers. Six cups of chicken stock ended up as a watery soup. Also compared to other recipes I've tried, it was a little bland. I like a nice thick earthy butternut squash soup. I saved it with a little pumpkin puree and cream but would not make it again.

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I made this for the 2011 break the fast meal. 4 gallons of it went during the meal and they raved about it. Somewhere between 70-90 servings out of 135 people there for that meal.

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Awesome and light...!!!

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I gave it 4 stars since I changed the recipe like everyone else. But like another reviewer said, this recipe is a good baseline to work off of.
I used 4 cups of broth instead of 6 for about 3 pounds of squash. Even that seemed just a tad too much--might try 3.5 cups next time. I added cream which made it all the better (that's why I'd do the 3.5 cups of broth instead of 4, as well as 3 cloves of garlic (I think next time I'll use 2 instead--it was a little too garlicy. The nutmeg made a lovely compliment to the recipe. I thought it was delicious.
It's also good with sliced almonds sprinkled on top!

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GREAT BUT TOO MUCH CHICKEN STOCK!!!

I made this recipe today and it was extremely good. The seasonings they recommend are perfect (just the kinds not the amounts...I did my own thing for measurements. It's not too sweet. My butternut squash was perfect because I didn't feel the need to use brown sugar as some others suggested. The only reason this recipe doesn't get 5 stars is because the amount of chicken stock is way too high. You can get away with 4-4 1/2 cups instead of 6. I went to transfer the pureed squash back to my stock and panicked when I saw the consistency would be equivalent to water unless I got rid of some of it. Fortunately, the squash settled on the bottom of my stock pot and I was able to poor some out. Seasoned with fresh ground pepper and just enough nutmeg made it a little spicy and perfection! If you use salted butter, you won't need to add any additional salt.

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Have to rate it as is before adding anything to improve it. I found it bland and in need of additional ingredients. Also, watch the amount of stock as 6 cups was way too much for my 2.5 pound squash. Good starting point though.

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I tried this recipe today, I changed it a bit, did not add celery. Did add the onions, I also cut the butternut in half and roasted it in the oven. I added 1/2 a sweet potato that I had microwaved, it made the soup a little sweeter. I also I did not add the amount of chicken stock that the recipe called for I thought it made it too thin.. I also added a little sour cream and some 1/2 & 1/2.
To give it a little heat I mixed some Rotel diced tomatoes & green chilies in some sour cream and I just put a dollop on my top of my soup. Also grated in some nutmeg and of course salt and pepper. I liked the way it tasted.