Winter Squash Soup

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This recipe is really great. I did change mine quite a bit as I really like a sweet flavor to my butternut squash. I marinate the butternut squash in brown sugar, cinnamon, allspice, and raw honey. I also substitute the pumpkin for acorn squash, and the half and half for coconut milk.

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Great recipe but I change it up a bit. Instead of using a food mill, I leave the soup right in the pot and use an immersion blender. It makes the soup so smooth and thick that I don't need to use half and half either. This way I cut the calories and the effort involved in making the soup as well as the time it takes to clean up afterwards. Also make sure you taste before you up the pepper in. I made it too spicy once. Enjoy!

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My daughter is a soup fanatic. She loves my Tequila Lime soup and this recipe. I add a few tablespoons of Sherry to each bowl of Winter Squash soup just before serving.

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I have made this a few times and we love it. I add a peeled and diced pear or apple when I add the squash.
I do not even add any milk products, we like it just the way it is.
Easy and delicious.

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Just made it and it is wonderful. Have a granddaughter that does not like pepper so I put in white ground pepper and she does not know the difference. REALLY GREAT and will make again and again.
This is a must try.

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Yum! ....after reading all the reviews I adjusted how I cooked the squash and onions; but the ingredients remained the same. All I did differently was I steamed the butternut squash and onions in the microwave for 14 minutes with half a cup of water, (stirring halfway then followed the rest of the instructions. The flavor was very full and rich.

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It was wonderful. I made a vegan version with coconut oil and almond milk. It was delicious and everyone ate it up at my daughter's party yesterday. My sister is vegan and said it was a little rich so you might want to use vegan butter instead. I also did not use the croutons or creme fraice and it was great. I did use both vegetables from my garden, I used my Ninja blender instead. One reason there had such great flavor was that I roasted the vegetables with a drizzle of olive oil and agave and placed coconut oil with salt and cinnamon in the oven at 400 for about an 1 1/2 hrs before hand. Thanks Ina for a simple recipe I can follow and modify to my liking. I love your show!! :

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I love this recipe and have made it several times. One thing I know is that it is very important to use freshly cut butternut squash, when I have used pre-cut and frozen it is not nearly as good. I often substitute vegetable broth instead of chicken and it still turns out amazing. I
will feature it this fall on my meal planning site.

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I really debated about giving this a 4 because it deserves a 5 and a 3. The 5 would be for ease, good directions, creativeness. The 3 would be for being low on the taste scale. I have to admit I did not use homemade chicken stock, which would have been better. I also used pre-cut bagged butternut squash. And I did not have creme fraiche. So I will spend 8 hours waiting on some cream and buttermilk to turn into creme fraiche and eat it with the remaining soup. I made the croutons, which was great with the soup. Trying to improve the flavor, I added about 3 T sugar in 1 T increments. This helped. I think some MSG (gasp! might help, too. I'm going to add a sprinkle to a small bowl. I did end up gobbling up the whole bowl, though. So, that tells you it is still pretty good.

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I have tried several butter nut squash recipes and this is a winner. I have people that don't like butter nut squash but eat this one. The best is placing the crem fraiche on top of the soup when serving. What is really nice it's not to salty and you can add more if you wnat. But when I make it for work people love that it has not salty tase like most soups and they can more or none if they want. I don't use the Gruyere, or croutons - but try just the crem fraiche changes the flavor all together. Thanks Ina for sharing this one.