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Roasted Butternut Squash Soup and Roasted Parsnip Soup Recipe

Roasted Butternut Squash Soup and Roasted Parsnip Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

Showing 51-60 of 71

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  • on January 09, 2007

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    I just made the butternut squash and it was outstanding. I wish i had an immersion blender because the only hard part is the pureeing, but the effort is well worth it. I used hot italian turkey sausage because it was on hand and I wouldn't change it. Served it to friends 2 nights in a row and got tons of compliments.

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  • on January 02, 2007

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    I agree with the other reviewers that it was a bit of work, but well worth it. I had to leave out the shallots, and used dried sage instead of fresh. I also didn't bother with the tarragon oil. Despite the omissions, it was still a fantastic blend of flavors! Will definitely make again.

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  • on December 22, 2006

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    Awesome soup. Just the roasted squash by itself is great. I finished each bowl off with a small dollop of sour cream and a pinch of parsley for garnish. Nothing but raves for this heart warming soup. Nothing but love Emeril !!!!!

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  • on November 29, 2006

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    I served this as an starter for Thanksgiving dinner with some cornbread left over from cornbread stuffing. it was great! rich in flavor but not too filling. I even made more to take back to my dorm. It could go with or without the taragon oil.

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  • on November 24, 2006

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    Makes a welcome change on the normal preperation for a squash. Really good but do not be expecting any real sweet flavors.

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  • on November 22, 2006

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    This soup is both easy and delicious. I substituted regular Italian sausage with spicy Italian sausage. What a difference.

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  • on March 23, 2006

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    Smooth and rich tasting, the Toasted Butternut Squash soup compliments the lighter Roaster Parsnip soup. They were a huge hit at Holiday meals!

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  • on December 27, 2005

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    We made only the Roasted Butternut Squash Soup and it was incredible. A flavor explosion that is well worth the prep and cooking time. This is definitely a keeper and will become a seasonal favorite.

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  • on December 11, 2005

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    This recipe was a delicious spicy sweet hearty soup that complimented my Thanksgiving dinner menu.

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  • on November 30, 2005

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    Saw this recipe on Emeril's show the week before Thanksgiving, but had no plans for soup on that day's menu.
    However, it did turn out to be a great way to use the leftover squash (puree& parsnips (roasted from our feast! Basically used the squash soup recipe. Turned out beautifully. Served it with a ham, etc. panini for week night dinner. Even my 7 year old scoffed it down!

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