Butternut Squash Soup with Chipotle Cream

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Would give this 10-stars if possible, very good and easy. Didn't make the cream and didn't put the actual chile in the soup (had someone who didn't like hot so just used the "juice" in the adobo can and there was a touch of spice for us (a lot for her. Very easy and delicious!

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This soup is really great with a few changes. I reduced the amt of chipotle in the soup down to about 1/4 what the recipe calls for, added a splash of agave nectar and some cinnamon to the soup, similar to suggestions from other reviewers. Just felt it needed a bit more sweetness, and with a 7-year-old, didn't want all the heat of the chipotles in the soup itself. The cream is spicy for those who want more spice. I really liked that this soup recipe just has chicken broth, no heavy cream as other squash soup recipes often have. Will definitely make it again, with those few modifications.

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This is the best soup I have ever made! My hubster loves it too!

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Too much chipotle in the recipe for my taste. It overwhelmed the squash to the point of me not being able to taste it. Next time I won't use it in the cream and will only use 1/2 tsp in the soup itself.

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This soup was delicious! The chipotle peppers were a tasty smoky addition and since my family loves spice it was perfect! Would definitely recommend!

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This was a very good soup, but needed a bit of doctoring to up the flavor. We added a splash of maple syrup and a bit of nutmeg and cinnamon, and voila, perfect! The cream was a perfect counterbalance to the heat that the chipotles packed.

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I first made this soup for Thanksgiving and have made it three times since. We love a little heat so I add a bit more chipolte to the soup and plenty of the adobo sauce as it adds so much flavor. I have served it as a main dish topped with a couple of seared shrimp or scallops and a swirl of sour cream. Serving it Christmas Eve in martini glasses as a cocktail hour nosh.

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I made this for thanksgiving following the recipe and thought it lacked any kind of flavor; which didn't really surprise me considering its essentially chicken stock and squash. The soup ended up being rather runny, earthy and bland - at least to me. The good thing is this recipe is forgiving and a pretty good base to adjust to your liking. I ended up adding a bit of nutmeg and honey; also only used 3 cups of ck stock and about a half cup of heavy cream. I did put in the chipolte which was good but I'd go sparingly. I made the chipolte cream and offered it as an option for those who wanted it. All my family loved this soup with and w/o the cream. The squash took an hour and 15 min to roast...but I got a slightly larger squash so I would have to disect around the skin and worry that some got in my soup.

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I never had butternut squash soup before but a friend of mine kept saying how good it is - so I thought I would finally try it and looked on food network for a tasty recipe. This one caught my eye so I gave it a whirl. I am sold -- this is one of the best soups I ever had. My all time favorite is tomato soup on a cold night but this one is running a very close second and I will definitely be making it several more times over the next few months. It will be a great warm up after being outside this winter. I only used 4 cups of broth and I didn't have chipotles so I used a small amount of diced green chiles to mix with the sour cream. It was absolutely delicious.

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Spicy but, I love spice so it's yummy. I just used the 4 cups as I like a thicker non broth soup. I omitted the chipotle cream which likely would have tempered the heat somewhat but, it was still a soup my husband and I loved. Filling dinner for soup and salad.