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Butternut Squash and Apple Soup Recipe

Butternut Squash and Apple Soup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

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  • on October 26, 2009

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    I used very, ripened pears instead of apples and used mostly apple cider (unsweetend instead of chicken broth. (less salt I used only one can of low sodium chicken broth and sea-salt. I also used a small amount of all spice and omitted the curry and added hungarian paprika. I grated a little cinnamon to finish. It's not too sweet or too spicy. I added a little more Walla-Walla sweets and fresh garlic to savour it up so it does not taste like pumpkin pie! It's kid and Grandparent friendly. No cream= heart healthy! So good my picky, vegi-hater son loved it! :

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  • on September 13, 2009

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    My first impression was babyfood. I kind of faked the spices, using preground corriander and estimating the amounts needed, instead of making the whole batch. Maybe that is where I went wrong. I just reminded me too much of babyfood. Too thick and appley for my taste.

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  • on August 30, 2009

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    this is like the worst reciepe ever for squash soup. Is this yo-yo a chef?

    get three squash. peel. cut up in 50cent size pieces or so. slice one yellow onion and mix all this with a little olive oil, salt and pepper. put on cookie sheet, sprinkle with brown sugar. roast until nice and brown and wilted. put in pot, add a couple of peeled idaho potatoes. add cinnamon, ground cloves, allspice. cook a few minutes, add chicken stock. cook like crazy for a hour. add some maple syrup and using a hand held blender. puree. add heavy cream adjust seasoning and there you have it. If its not good, you did it wrong. Its not my fault. James...

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  • on March 21, 2009

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    I love Michael Chiarello's cooking and I loved this soup. I make many soups and can say most of them are outstanding but this soup is my favorite. One must not skip the spice step. The spices used in this recipe can be saved and used for other other soups or even on pasta recipes. Anyone wanting to impress family or friends should serve this. It is easy to cook if following the steps just as Michael writes it. Yum , yum, can't wait to make it again.

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  • on January 27, 2009

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    LOVE LOVE LOVE this soup!!!! Making extra spices is great, it allows you to add a little extra or a little less to make it as spicy as you want...and once you make it, you can have this soup over and over again quickly and easily. I even gave this recipe to a friend and sent along the amount of seasoning with it so she didn't have to do the extra work.

    Really rich with not too many calories, great for fall winter cooking!!!

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  • on November 26, 2008

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    To whom it may concern,

    The layout of this recipe is atrocious. I have read some of your reviews and have found out way some of your readers failed in making it the way you intended, as I have. I am going to make this again as I can tell it will be good. Please tell me why you would have a reader of your recipe make a CUP of toasted spice mix that in my opinion is good for nothing more than making this soup and only use two teaspoons of said mix. What the hell am I going to do with the other 46 teaspoons? Nothing!!! When making a soup requiring a specialty spice mix I "assumed," which was my bad, is the amount that is in the soup. Seeing the other comments other people did the same.The spice mix in the soup is 24 times that amount needed!!! Please do not try to pull one over on cooks that read your page to get ideas. I fell you need apologize to some hard working cooks that may have misread a poorly placed step. Thank you.

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  • on November 07, 2008

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    The apple flavor was non-existent, and it was WAY TOO SPICY! However, if you're really into hot, hot, hot, off the charts spicy this is a soup definately for your pallet.

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  • on October 31, 2008

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    I thought this sounded like a tasty alternative to another butternut squash soup that I make all the time, but I did not really care for it. There was no depth of flavor to this soup. The flavors in this soup were very "muddy"--I got a lot of squash and fennel flavor and not much else. I'm not sure how much of that spice blend I would have had to dump in to get "spicy." This soup is quite a bit of work, and I wasn't happy with the results. Whole coriander is also not readily available at my market, which makes it a bit more trouble than average.

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  • on October 27, 2008

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    I made this soup yesterday. The toasted spices in this recipe send it over the top! I look forward to making it again! I love the fact that this recipe does NOT contain cream. It is so good without it.

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  • on October 13, 2008

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    This recipe is perfect. I work in a restaurant that makes butternut squash soup every year in the fall. People rave about it, but I think it's a fake. they add sugar and pumpkin.
    Michael's recipe is perfect, simple, and way way better then the one everybody here raves about.
    To kick it up a notch, I add a dash of cayenne pepper for flavor and garnish.

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