Roasted Butternut Squash Soup and Roasted Parsnip Soup
Show: The Essence of Emeril
Episode: Thanksgiving - Beginnings and Ends
Rate This RecipeRead users' reviews (71)
- Recipe categories: Vegetables, Butternut Squash,
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Average Rating:
Total Reviews: 71
Showing 31-40 of 71
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By rbruce1169_1751951
Aliso Viejo, CA
on November 28, 2008
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this recipe (butternut squash was real good. Like some of the others, I used bacon instead of sausage. This is the second time I've made butternut squash soup and each time it seems to be missing something. This time, I added a tiny, tiny bit of cinnamon at the end. I mean a real little bit - maybe 1/8 of a teaspoon. It really is the missing piece to the puzzle.
By holliejeanine_5...
Toledo, OH
on November 25, 2008
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My mom, who is a wonderful cook, made these soups last year for Thanksgiving. Everyone LOVED them, and enjoyed seconds and thirds. She was (thankfully talked into making them again this year. I hope she carries on the tradition.
By vogs_7292711
Nashotah, WI
on November 17, 2008
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This is not only beautiful, but the flavors complement each other so well! An elegant way to start the meal!
By dawndgentry
atlanta, GA
on November 01, 2008
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I did both of these soups and both were incredible. Served side by side they are the perfect start to an autumn meal. They were my starter to Braised Lamb Shanks with Sweet Corn-Tomato Risotto (Emeril and a dessert of Pumpkin Cheesecake Tarts with Gingersnap Crust. The whole meal was great! I used Conecuh sausage (Brand made in Alabama as the sausage in the Butternut Squash soup and it had the perfect spiciness. Enjoy!
By mstemmler
Chatham, NJ
on October 28, 2008
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I substituted bacon for the sausage, and instead of making the two soups I just added roasted parsnips in with the butternut squash. I also finished it off with some heavy cream. Best soup I've ever made! Everyone at my party were very much enjoying it and extremely impressed.
By paulam3136_11208190
tacoma, WA
on October 16, 2008
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We just made the Roasted Squash Soup, the flavorite was insane, only thing was it's thickness, not sure if i would call it a soup, more of a bisque, I think thats it? we added spagitti squash on top, w/ fresh parsnip, looked and tasted awesome
By mollymae51
Manchester, CT
on October 06, 2008
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Among the best soups I've ever made. I've noted that several reviewers said they didn't bother with the parsnip soup, but if you are into presentation, go for both. After your special meal, you can combine the two soups together with an immerson blender and it'll be jsut as good. I added a half-cup of heavy cream to the butternut squash soup to make it richer, thicker to match the parsnip for consistency.
By Angela Jean
Howell, MI
on September 24, 2008
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I first made this soup a year ago because I had an over-abundance of butternut squash from my garden and not enough recipes to prepare it all. It turned out SO amazingly delicious that I made another batch for Thanksgiving. I am now "expected" to always bring a batch of this soup to EVERY fall and winter holiday dinner. I LOVE Emerill recipes!
By wendijfields_80...
Monarch Beach, CA
on September 15, 2008
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This soup is very flavorful!! I garnished with a little light sour cream, garlic & butter crutons, then drizzled with a touch of maple syrup and it was a hit!!
By andreamrezar_81...
stoney creek, ON
on January 12, 2008
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This recipe is fantastic! We didn't bother with the Parsnip soup. Our guests LOVED the Butternut Squash Soup - many requests for the recipe. We used bacon in the soup instead of sausage and added parsnips to the mix. For garnish we saved a 1/4 pc of bacon per bowl, a dallop of sour cream and chives. Big Hit!