Butternut Squash and Apple Soup

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Loved the soup. I would recommend adding 1/2 of the spice rub, taste it, and add as much as you and your family like. The spice was good, but the amount was a little much for some of my family.

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Fabulous. I served this soup as a first course to a sit down dinner and it received rave reviews. It matched perfectly with the grilled marinated pork tenderloins that I cooked over an open fire. I used the same spice mix on the pork. I did toast the spices as Michael instructed and yes, it must be done with the exhaust fan on high. I'll be making this again, most likely over the holidays.

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I absolutely loved this recipe. I did not go to the trouble of toasting and grinding all of the spices though. I simply used about a half a teaspoon of each spice. Delicious! I will be making this each and every fall.

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This soup is so delicious and easy to make. I thought is was to hot to put in the blender so we ate it un blendered at first. When it cooled I used the blender and it proved to be even more tasty. It was so satisifying to me. Everyone I share it with asks for the recipe. Freees well. Thank you Michael!
Wendy Lane Fresno California

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This soup by Michael Chiarello is well worth the prep time. It is absolutely delicious. My guests and family, who is very honest with their opinions, loved it, requested the recipe and said it was the best soup they had ever had. Michael Chiarello's recipes have always been a cut above the rest, but this one is way above. Keep up the superb work Michael Chiarello.

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This recipe is fantastic. I usually don't write reviews, but since I just made my second batch of this recipe, I think that deserves to be mentioned. We love the soup's rich flavor and wondeful aroma. Best of all, it's filling while not been rich in calories... My husband likes rich, thick soups, and this suited him perfectly. I froze some leftover soup to see how it would do and later in the week I defrosted it and it turned out fine. Betsy

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It is a lot of work for a friday night but it was worth it. The soup is a great fall meal. I did make the seasoning and put the extra in the freezer. Will make it again.

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This soup is wonderful, easy to make, and great for leftovers! Every year I make a double batch and send my family home with extra. And the spice mix is great to have on hand for other dishes! Highly recommended :

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I tested this recipe as a consideration for Thanksgiving. I found it on another website, and would have had to send away for the spice mix since it wasn't included there. (It seems that Michael Chiarello sells it. I was glad to make it and to have a nice supply. As far as the results...I would say excellent. It has just the right amount of heat. I tasted the broth toward the end and added a couple of tablespoons of sugar. I will definately serve it for thanksgiving with a creme freche garnish.

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I've made this several times and everytime its a hit! I just had a party with thirty people and it was the star of the show. I served it with a ham roast and I think everyone would of been perfectly pleased with just the soup. I did add some brown suger and have on occation added a sweet potatoe to thinken it up. The first time I made this soup I had several distractions. I miss read the ingredients and added all of the rub. Wow it was spicy but it ended up being an amazing dip for the roasted chicken I made that night. Fabulous!!! The rub is also great sprinkled on acorn squash baked in the oven.