Roasted Butternut Squash Soup

Total Time:
45 min
20 min
25 min

4 servings

  • For the soup:
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup (1/4-inch) diced onion
  • 1/4 cup (1/4-inch) diced celery
  • 1/4 cup (1/4-inch) diced carrot
  • 1 cinnamon stick
  • Sea salt, preferably gray salt
  • Freshly ground black pepper
  • About 4 cups chicken stock or canned low-salt chicken broth
  • 1/2 teaspoon ground toasted coriander, optional
  • 1 1/2 cups Roasted Winter Squash recipe
  • 1/2 cup half-and-half, optional
  • To serve:
  • 1/4 cup mascarpone cheese, optional
  • 2 tablespoons toasted pumpkin seeds, optional
  • Roasted Winter Squash:
  • About 3 pounds butternut squash (preferably 1 large squash)
  • Gray salt
  • Freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons finely chopped fresh sage leaves
  • 2 tablespoons granulated sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup dark unsulfured molasses
  • 2 teaspoons Toasted Spice Rub, recipe follows
  • Toasted Spice Rub:
  • 1/4 cup fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 1/2 teaspoons red pepper flakes
  • 1/4 cup (1-ounce) pure California chili powder
  • 2 tablespoons kosher salt
  • 2 tablespoons ground cinnamon
Watch how to make this recipe. To serve:
  • Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.

  • Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

  • Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)

  • Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.

To serve: Roasted Winter Squash:
  • Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.

  • Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.

  • Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

  • Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.

  • Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.

  • Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.

  • Yield: about 2 cups puree

Toasted Spice Rub:
  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.

  • Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

  • Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.

  • Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot.

  • Yield: about 1 cup

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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.5 86
EXCELLENT SOUP! It was a hit with our guests!!!! It is not an easy soup to make. It is time consuming peeling the butternut, cutting, plus toasting seeds (A MUST). Chopping up celery onions etc.Prep time is way more than 20 minutes.. cook time is more than 25 minutes (45-60 minutes to roast the butternut alone). This is a 3 stage receipe. MAke the rub, roast the butternut and make the soup with roasted squash. THE VIDEO HELPED A WHOLE LOT!!!!! THANK YOU. THIS IS A MAIN STAPLE AT OUR HOME FOREVER!!!!! I MADE IT ACCORDING TO MICHAEL'S INTRSTUCTIONS NO SUBSTITUTIONS AND INCLUDED ALL THE INGREDIENTS!! EXCEPTIONAL! item not reviewed by moderator and published
SO Tasty! I cut up a few Butternut squash at a time and either freeze after going through the roasting or before to expedite the process. This has been a stable at my Thanksgiving dinners and at other events - it's out of the usual apple-y squash soup or the heavy cream squash soups that can tend toward bland, and always garners rave reviews. I have used the spice rub for roasted acorn squash that I stuff with a mix of rice, sauteed spin, sauteed mushrooms, walnuts or pine nuts and craisins for a main course. I have yet to make these into a ravioli, but plan to try that. One of the best selling points to me is that it has no heavy cream - great for your vegetarian friends, socially conscious friends and for your cholesterol! May you and yours enjoy it as much as me and mine! Salute! item not reviewed by moderator and published
Well worth the effort. I used coconut milk as did a few others and it is awesome. item not reviewed by moderator and published
This is the best soup ever. It's a lot of work, but everyone who's had it has asked me to make over and over again. Toasting the spices really does make a difference. Delicious! item not reviewed by moderator and published
Use coconut milk instead, grated ginger root, scotch bonnet pepper, (but do NOT let it burst some curry powder (1 tsp and what a much better recipe! We roast the squash cut in half, in a large pan of water, covered with foil. I cannot keep this soup for even a day. They just keep drinking this luscious, autumn delight! item not reviewed by moderator and published
This dish absolutely embodies the spirit of autumn! I double this batch and freeze the leftovers in glass jars that seem to accumulate in my home. Hey, it's my version of recycling! To thin the soup out I use a chicken or vegetable stock. PLEASE for the love of flavor DO NOT thin out with water !! I normally pull out the sourdough or french bread and grill up some fontina and prosciutto sandwiches to accompany this delicious fall concoction. No complaints, yet! item not reviewed by moderator and published
Wow! I made this recipe (without any dairy and it came out the best I have ever made. It even looked like the picture (the Vitamix helped a lot. I am sooo happy that this recipe was easy enough and tasty enough....I was licking the bowl!!! item not reviewed by moderator and published
I make this one several times during the fall. When butternut squash gets cheap, this is my go-to recipe! item not reviewed by moderator and published
This is my "go-to" butternut squash soup recipe. It is so different than other butternut squash soup recipes. I love the sweet/spicy flavor. If I'm lucky, I can find peeled and cubed butternut squash in the grocery store...BONUS! But a squash is easy to peel and cube. A simple potato peeler works well and to cut and cube it I use a cleaver and once the cleaver is imbedded into the squash (the 1st stroke I lift the knife to about shoulder height (with the squash attached and pound the squash onto the cutting board. A few quick whacks and it is halved. It's easy, noisy, and also reduces your agression! I can just imagine myself eating this soup at Michael's vineyard. Thanks! item not reviewed by moderator and published
This is by far... not an ' Easy ' level recipe. Prep time was short of 2 hours. It was Scrumptious, a HiT!!!!!! However a bit too hot so I balanced out the ' spicy/hot ' without sacrificing the integrity of the recipe. Cutting the Butternut was challenge and a half!!! Is there any way to cut the butternut preping time ? Can it be semi roasted first then peeled and cut..? Peeling was easy although the Butternut was slippery. . Again.. is there a way to semi roast the butternut, then peel and cut and continue with the recipe.? THIS WAS SOOOO DELICIOUS! item not reviewed by moderator and published
Delicious! Worth the work of roasting a butternut squash, which, by the way, will make 3 batches of this soup! I made 1 batch of soup at a time, and froze it. I didn't have a cinnamon stick, so I used a dash (<1/8 tsp of ground cinnamon and a dash of nutmeg. Also, to add a little sweetness, I added 1/2 a cored and peeled pear when I added the squash. YUM! item not reviewed by moderator and published
Nice recipe but way, way too sweet. Omit all sugar and even molasses. item not reviewed by moderator and published
I made this over the course of 2 days - making the spice rub and chopping the veg one morning, then finishing the cooking the next day. Beautiful. So delicious. item not reviewed by moderator and published
Amazing, only I missed a whole part which is at the bottom -it was still good, I roasted squash in olive oil as I did not see the mix...what mix? Next time will do. : Carrots and celery are a nice addition, not too boring at all! item not reviewed by moderator and published
This was marvelous.Such a unique blending of flavors,Well worth the time and effort.I have been using the leftover rub on everything,It will be a staple in this house! item not reviewed by moderator and published
Fantastic Recipe! It was my first time EVER cooking such a detailed recipe. It was well worth the time and effort. I only used 3 cups of broth to make my soup thicker! item not reviewed by moderator and published
Michael Chiarello is an iron chef. I believe he should have another chance to redeem himself. This is a wonderful recipe item not reviewed by moderator and published
This was really a yummy soup. A bit of work but worth it. Once you make the spicy rub you can save it in a zip bag and use it when needed. item not reviewed by moderator and published
Fantastic recipe. I recommend saving some of the roasted squash, do a 1/4" chop and add 1/2 tsp to the top of each serving. item not reviewed by moderator and published
Divine! Served with croque monsier for cozy dinner/movie night! item not reviewed by moderator and published
This was delicious. Don't miss the corriander item not reviewed by moderator and published
This is a spectacular soup - hardy but not overwhelming, with subtle flavors and a great start for our Thanksgiving feast. Will make again for NYEve dinner. item not reviewed by moderator and published
what a beautiful recipe. i made many adjustments, just because i didn't have time to go to the store, and it was still fantastic with a large depth of flavor. instead of the toasted spice rub, i just used a combination of coriander, cinnamon, black pepper, and salt. also, i used a touch less molasses after reading some previous reviews, and i thought that was great advice. i also added ginger, and topped the soup with little crostinis that i broiled with fontina cheese, instead of the mascarpone. i thought the savory cheesy crostini balanced out the sweetness of the soup better than mascarpone would have. item not reviewed by moderator and published
this is one of the best soups ever!! i made it ahead (just now and i'm going to serve it for dinner tonight. i cant wait to eat a whole bowl!! i adapted it a little to accommodate what i had already in my spice cabinet. i went ahead and used ground sage, and omitted the coriander for the squash recipe since i didn't have any. i added a pinch of cumin and ground cinnamon to the carrots, celery and onion while they were cooking... sooo good! it is quite sweet though, so if you are watching your sugar, maybe omit the 2 Tbsp. of brown sugar. i think it would still be great! also, i think this could be converted into a vegan recipe really easily : item not reviewed by moderator and published
yummy, yummy, yummy, a little salty, but it may have been me, salting my vegetables too much, will cut back next time, my granddaughter, likes the sweetness of the squash so I added about 2tbls honey and 1 tbls sugar, it then had the sweet and salty thing going on, it was Good,, item not reviewed by moderator and published
we all love it ! thank so much is going on our thanksgiving menu :0 item not reviewed by moderator and published
well, to all the few that gave it 1-2 stars ... maybe your tastes just run bland! The overwhelming majority seemed to love it as I did as well. Gotta think that if bland is your cup of tea this would be quite the surprise, but my wife and I were very happy and will be making it again come Thanksgiving! I also think that many just aren't as good at following a recipe as they think ... or substitute too much. I follow a recipe and make changes to suit MY tastes. Maybe a little less molasses next time but that would be it. item not reviewed by moderator and published
I made this last night for a harvest dinner. Really, really good! I took half the batch and added some coconut milk and curry and made it into a Thai style soup. Both styles were fantastic and everyone loved them. Besides the soup - does anyone have any good suggestions of what to do with the leftover spice rub?? I made the entire batch not realizing all I needed was a couple teaspoons for the recipe. item not reviewed by moderator and published
I like this recipe a lot, though I made a few changes to it. When roasting the butternut squash, I coated the squash with olive oil, butter, Grill Mates smokehouse maple seasoning, cinnamon, 2 sage leaves, and sugar. I did not use the Toasted Spice Rub. When making the soup, I did use ground corriander. item not reviewed by moderator and published
Everything Michael makes is the best. I'm so glad you are featuring him today and in this month's Foodnetwork magazine. item not reviewed by moderator and published
Made this wonderful soup yesterday and, yes, it was time consuming, but that is what I love to do on the weekends. Complex flavors, a little heat, a little sweet - yummy. I froze the leftover pureed roasted squash and I think I will use it to make ravioli. item not reviewed by moderator and published
This was a huge hit! There wasn't a drop left - well worth the work. I added leeks and am thinking that some maple brown sugar baked bacon strips would be a great condiment. If you are going to tackle this recipe think about doing it over a couple of days. item not reviewed by moderator and published
As an experienced cook, I expected a tasty soup. What I got was a soup that did not taste at all like squash as the spices were so over powering. I was looking for the spices to compliment one another. They did not and my spices were not even that fresh. I'm not often disappointed - this was very bad indeed. item not reviewed by moderator and published
Takes some time but this is one of the best soups I've made! item not reviewed by moderator and published
Superb recipe, flavor full of intrigue and delight...Does take a bit of time, however, and well worth it. item not reviewed by moderator and published
Always a huge hit....people can't believe it's possible to make something so flavorful at home. Tip....the spice rub threw me off the first time. It really added to the length of time the meal takes. However, it lasts a long time and makes many batches. Well worth it. item not reviewed by moderator and published
Fantastic. item not reviewed by moderator and published
I wouldn't necessarily call this an EASY recipe. The squash and toasted spice mixture took time to pull together. But now that I have extra spice mixture, it will be easier to make next time. Also, if you can find cubed fresh butternut squash, that would be a huge time saver. Overall, though, a great recipe that received rave reviews from the entire family. I made this over the weekend for an early Thanksgiving celebration with my family, and plan to make it again for the in-laws on Thanksgiving Day. I served it with both the mascarpone and roasted pumpkin seeds, but could see skipping the pumpkin seeds next time, as they didn't add much to the dish, other than presentation. item not reviewed by moderator and published
Best. Soup. EVER. It's a bit tedious, but worth the work. We live in a very hot climate so I can't get my husband to eat soups too often, but this soup he always devours. I make my own homemade vegetable broth to use in this recipe (among others) and it does make a big difference. Sometimes I'll make the squash and up eating it before it makes it to the soup pot. Thanks Michael for another incredible recipe! item not reviewed by moderator and published
I hate peeling butternut squash, but I love eating it and this soup is worth it. I halved the ingredients for the rub and had just enough to fill an empty spice jar. I WILL make batches for holiday gifts, it's that good. Followed the recipe pretty much as it's written, except I used an immersion blender to puree the soup. Also, don't toss out the seeds from the squash! After scraping them out, I rinsed them, dried them on paper towels, tossed them with about a 1/4 teaspoon of olive oil, sprinkled them with a tiny bit of the rub, then roasted them in a 350 degree oven for about 15 minutes, stirring once. Sprinkle with sea salt. Tasty on their own or sprinkled on the soup. I saved about 2/3 cup of the squash puree to mix into risotto later in the week. item not reviewed by moderator and published
That's what my family did with this soup. I used maple syrup in place of sugar. And homemade chekcen broth. Delcioso! item not reviewed by moderator and published
I made the recipe by just cooking steaming the squash at 400 degrees so it would be healthy. It was terrific and much easier to make! item not reviewed by moderator and published
This soup was AMAZING! So flavorful. I love the touch of adding toasted pumpkin seeds on top - it added a delicious and much needed crunch. My family ate this soup with a nice crusty bread with butter for dipping. Word to the wise: set a side some time to cook this soup right. Don't be fooled by the 'cook time' at the top of this recipe. Cubing, seasoning, and roasting the squash took quite a bit of time - but it was SO worth it! item not reviewed by moderator and published
It took 4 whole hours to make both a homemade chicken stock and to make this soup but it tasted very good, the spice mix came out smelling aromatic and awakening and after using it to roast the squash, it was delicious in addtion to the squash being tender and sweet out of the oven, while boiling the soup with the cinnamon stick for several minutes it turned out making the soup's spiciness a bit too strong, and I blended the soup at the end to a smooth consistency as specified however my boyfriend and I thought we should've blended it less to leave some texture of the squash, and even save a few pieces to put in. Overall we could really taste the spices and it was a pleasant surprise givng the soup some spiciness to the sweet thick squash taste, this is a very nice recipe. item not reviewed by moderator and published
This is hands down the best squash soup ever. Have made it for Christmas family supper 2years in a row and everyone was blown away by it. Received so many requests for the recipe. Spicy, sweet, and you can control the amount of heat you want. Beautiful flavor, just a bit time consuming. Its also nice if you save some of the chunks of squash to put in the soup afterwards, if you like a a contrasting texture. I could have eaten the squash on its own after the roasting part. item not reviewed by moderator and published
I personally did not like this soup. Neither did anyone in my family. It seemed like a good idea with all of the interesting flavors going in, but I thought it was awful. I ended up throwing it all away. Sometimes when I see a bad review I wonder if it's just the cooks ability. I've been cooking for a long time and have had alot of success in the kitchen. item not reviewed by moderator and published
I love butternut squash soup but have never made it; so I was especially happy when this came out as good as it did. I only used half of the molasses in the recipe and added half the amount with maple syrup. I liked it with the half and half a little better - smoothed out the flavors. But either way it's really good. item not reviewed by moderator and published
At first I was apprehensive about making this dish; I had never used butternut squash or even toasted & ground my own spices! But I took my time and it was totally worth it. The soup has a complex, delicious flavor and even my picky husband loves it. To make it a tad healthier, I used fat-free half & half and vegetable broth instead of chicken broth. The results were amazing! I will definitely make this again, and will be using the rest of the spice rub the next time we grill. Delicious! item not reviewed by moderator and published
I was not a huge butternut squash fan until I tried this recipe. It is so tasty and rich. Previous reviewers were right to cut back on the molasses, but don't skip it. It makes this an outstanding recipe in combination with the balsamic vinegar and the sage. Thanks for this treasure! item not reviewed by moderator and published
I was not a fan of this soup. I love butternut squash and feel it's wonderful sweet flavor was marred by too many conflicting ingredients. The taste that lingers in your mouth is awful. Instead, I suggest roast the squash with a bit of salt and pepper, rosemary, and olive oil. Saute some veggies, add chicken stock, and squash and puree. SImple and the wonderful flavor of the squash is the main player. item not reviewed by moderator and published
I had made butternut squash soup before and really liked it, so I was excited to see this recipe. Although it contains a ton of ingredients it's well worth it. I made this as a starter to Thanksgiving and my friends could not stop raving about this. I replaced the half and half with full cream. Had some of the left over soup (doubled it when I made it) and it was even better the next day. Thank you so much for this wonderful recipe, this is definitely going to a star at many meals to come. item not reviewed by moderator and published
This soup was so flavorful. Worth the extra time to make. I love butternut squash and I could eat this all of the time. item not reviewed by moderator and published
Oh, my! What incredible flavors - buttery, nutty, savory with a touch of sweet and a hint of hot. I'm off to purchase another butternut squash - REPEAT! item not reviewed by moderator and published
But this was the best soup i ever made or ate. Rave reviews on Turkey Day 2008. I didn't use the cheese. Instead i floated a little half & half to make it pretty. I also didn't make the spice mix, bc it makes too much & you use so little. But I added most of the spices in "pinches" to get the general flavors in. item not reviewed by moderator and published
Instead of marscapone, I drizzled truffle infused olive oil on the top, with pumpkin seeds and garlic chives. I really liked the smoky, musky scent of the oil contrasting with the aroma of the soup. item not reviewed by moderator and published
Assembling the ingredients and reviewing the recipe, i gotta admit, i was a little concerned. I'm not a big Squash lover, but after our Farm Coop supplied this weeks Share with assorted Squash, i was somewhat "forced" to try SOMETHING...! But with unconditional faith, i followed the recipe to the hilt, and am now One Big Squash Lover! go figure. The taste was smooth, balanced and FULL of Flavor! I'm no fan (at all) of Puree-ing soups, but following the recipe to the core was a great find, in that this soup benefited from this technique. You'd be hard-pressed to find another recipe that perfectly balances the Spicy Roasted Squash with the mellowing combination of cinnamon and molasses. Impress the most discerning taste buds with this Soup! Take the extra time this recipe takes and bowl them over...i was! item not reviewed by moderator and published
I also thought I added extra time for the spice toasting; and other steps - but does take awhile to make as others have said. Taking the roasted squash out of the oven - couldn't resist sampling - and almost stopped right there. Fantastic! However, went on with the rest of the soup. This is not your "ordinary" sweeter, thinner soup you often find at restaurants. This is a multi-layered, intense flavored soup. Did not disappoint. Think I could have gone a little easier on the red pepper flakes - but overall - a wonderful dish. Hoping it is good reheated and after freezer time. I make the recipe as stated. Had 2 lbs of squash and ended up with about 2-1/2 pounds of puree. The extra comments and hints on the recipe were very useful. Thank you Chef Michael! item not reviewed by moderator and published
First of all, I was well-prepared for the extra time it would take to make the spice rub and to roast the squash. Its Saturday and I knew I'd have the time to do it. Every step of the way the smells were scrumptious and I was excited to taste the final product. I do feel that the molasses overpowers some of the other rich flavors. I'd never used coriander before, and was pleased at the new flavor. The roasted squash was perfect, I think I would make the recipe and stop there as a side dish. I also wished I'd set aside half the puree prior to making the soup, I'm not sure how many servings the recipe yields, but for my household its just too much. The flavor definitely has many layers... I'm not sure that I could say I love this soup, but its good. Maybe next time I'll tone it down with the crushed red pepper flakes too... not that it turned out too spicy... All in all, I'd say that its a good recipe, I may make it again. I'll see how my husband likes it. Also, my local supermarket doesn't carry marscapone cheese, so I was going to just skip that garnish, but I had some ricotta in my fridge that seems to blend nicely with the soup. item not reviewed by moderator and published
Went to lunch to the Granville Restaurant in Burbank, California and ordered the Butternut Squash soup. It was delish. So I came home determined to find a recipe that could come closed. I found this recipe and after reading all the reviews, I decided to give it a try. Since I did not have the roasted spices, I roasted the butternut squash with some olive oil and brown sugar in the oven. Did everything else as the recipe called for and the soup turned out delish. Chopped some dried granberries and walnuts and put into the soup. It brought the soup to a totally different level. I now got all my spices together and prep the spices as the recipe calls for. I have them ready for the next time, which will be soon since I am now currious to try the soup with all the ingredients. Very yummmy! Will do again. =) item not reviewed by moderator and published
I LOVE this soup....just made a few changes. I didn't use the molasses, but roasting the squash with a very light spray of olive oil instead of steaming or boiling was FAR better for flavor. It was rich and flavorful as well as smooth. My family loved it and agreed it would be great with a holiday dinner. Love your recipes Michael. item not reviewed by moderator and published
I happened to see Michael Chiarello cooking this on t.v. today and decided to try it. I had 2 squash in the pantry and don't really care for the taste or texture of it as a side dish. I also did not have all of the seasonings to toast, so I skipped them. What makes this soup better than other squash soups is the balsamic vinegar and molasses on the squash. I did cut the amount of molasses to 3 T based on other comments of the flavor being over powering. I also made this dairy free and added toasted almonds on top. Enjoy! item not reviewed by moderator and published
I was looking for a good soup and this was it! Great taste and delicious. Will cook it again, we all love butternut squash at home. Thank you Michael. Ah! and congratulations on the MASTER CHEFS COMPETITION IN BRAVO! I hope you win the title, but if you don't I still love your recipies! Godd luck Clara Miami, Fl item not reviewed by moderator and published
I made this recipe in the fall because I love butternut squash soup and I also like complex flavors. Well, in this case the two don't work. The soup was way overpowered by the molasses taste and other spices so the butternut squash could barely be detected. It was such a waste of time and ingredients. My boyfriend could not finish his bowl full, and I said, it's really that bad? But then I couldn't even finish mine! The rest got tossed. item not reviewed by moderator and published
For the best butternut squash soup ever! I've been searching high and low for a great butternut squash soup and I think I finally found it!..Yea! Why wouldn't you trust a chef from the Napa Valley where some of the finest food in the world is created. This recipe takes a tiny bit more effort than conventional recipes but please believe me it's worth it. The flavor is complex and smokey and absolutely scrumptious. Give it a try and you'll see., item not reviewed by moderator and published
Lots of compliments....everyone loved it even the kids!! Didn't think it was too difficult, the best part about this recipe is it can be made a day or two ahead and is easy and just as good reheated!!! Thanks Michael! item not reviewed by moderator and published
Indeed much work and many steps put into making this soup but for me the flavors didn't combine as well as I thought not sure what went wrong? item not reviewed by moderator and published
As others have mentioned, there are a few extra steps to making this soup, but is it well worth it! It has amazing flavors, and a bit of spice, but very balanced. Roasting the squash with the liquid mixture makes such a difference. Thanks Michael! item not reviewed by moderator and published
Once you make the spice rub, you have it on hand for the next time, I also put some in a jar with the recipe attached to share with a friend. So no big deal that you end up with extra spice rub. I cooked the 3 lbs of squash with 1/2 stick butter and it was fine. I doubled the soup recipe, added all the squash (without putting it through a food processor first), then pureed the entire soup. Now that the spice rub is made, the next go around will be easy. I will definitely make this soup again! item not reviewed by moderator and published
The look of the original recipe was tempting, but I know my family's tastes so I proceeded to modify (as I usually do). I used very little cinnamon, added Nutmeg, and simply roasted the squash with salt/pepper/nutmeg. Oiled with EVOO, first. A good hit of cayenne made it zing. I also added about a cup of good Snake River Valley Riesling (2007 Ste. Chapelle, Special Harvest). About 3tbs of brown sugar, a shot of Balsamic, about a teaspoon of lemon zest, and 1/2 a lemon worth of juice. I used about a cup of cream instead of 1/2 and 1/2. I heavily carmelized a mayan sweet onion. (Walla Walla sweets out of season, sadly) The cream brought out the citrus, the cayenne some heat, the wine some needed acidity and sweetness. My local squash was not great, with good squash, less sweet would be needed. GREAT base recipe, thank you very much. (and sorry to distort it, it's what I do.) item not reviewed by moderator and published
There may seem to be a lot of steps but don't let that deter you from making this awesome soup. Well worth the time and much easier than it looks. You will have extra Toasted Spice Rub and Roasted Winter Squash left when you're done, but there is so much you can do with those it just makes all the effort put into it that much more worth it. This is my first experience with Butternut Squash and about an intro!!! Thank you Michael Chiarelllo. item not reviewed by moderator and published
In lieu of the usual butter, cream-rich squash soup, Chiarello's recipe of roasting and toasting the ingredients creates a smokey richn flavor to the pureed squash. Of this type of soup, it's the best I've ever made. It was my starter for last year's Thanksgiving meal and by popular demand, it will make an encore appearance at this year's feast. In lieu of the mascarpone, I put a small dollop of creme fraiche and a few sprinkled chives for color contrast in each soup bowl and served with home made seasoned lavache crackers. Mmmm good..... Oh, and the excess spice rub is great for grilled chicken and does stay fresh in a tightly closed glass jar. item not reviewed by moderator and published
The spices in this recipe evoke Thanksgiving memories, so this is a great way to 'warm up' to the coming holidays. The prep times indicated by the recipe are deceiving--to make the entire recipe with both sub groups takes 2 hours, but what a wonderful result! Peeling and chopping the butternut squash was a slippery and time consuming task--my least favorite, but necessary part of the recipe. The spice blend makes a lot, but I can envision other uses for the extra 1 cup. The baked squash portion came out to over 5 cups once pureed, not the 2 cups indicated. I used extra in the soup and may make a 'pumpkin' pie with the rest. Making the spice blend demonstrates just how flavorful freshly roasted and ground spices really can be. I am recommending this recipe to friends. item not reviewed by moderator and published
I had a roasted butternut squash soup at a local award winning restaurant a few days ago, and I wanted to try to make it at home. This recipe looked like it would be close enough, but it wasn't just close--it was on the spot!! As the other reviewers have written, this recipe is a bit of work. But for all three steps it took me about 2 hours from start to finish, including the 45 minutes of squash roasting (while I could do other things), so I don't consider that to be too terrible... Instead of pumpkin seeds, I used pecan halves as garnish. My local restaurant used espresso-bean marshmallows, which melted into the soup and gave it a rich, sweetened coffee undernote. I plan to keep this in my arsenal of great recipes to use for entertaining and for special fall/winter weekends when butternut squash just needs to be on the menu! item not reviewed by moderator and published
but the result was loved by everyone at Thanksgiving dinner last year...even a non soup eater!! Next time I would do the initial prep a day ahead though as it is quite involved. item not reviewed by moderator and published
I have not yet tried the dish yet but what a frickin' waste to have the recipe of the spice yield 1 cup when you need 2 teaspoons! I misread the amount I was going to need or I would have cut it way back! item not reviewed by moderator and published
This is a labor-intensive recipe, but the result is well worth the effort. I've never had squash soup with such a deliciously complex and surprising collection of flavors. I've made this soup for a number of dinner parties over the past 4-5 months and each time it's been met with oohs and ahhs from the guests. I also made it for Thanksgiving as pureed squash (without the final step that makes it a soup) and it was a HUGE hit. Most of the time our friends have asked for seconds, so we've never had too much (if any) left over. I suggest omiting the sugar from the recipe - the sweetness from the molasses is more than sufficient. Also, if you make the toasted spice mixture ahead of time, then the recipe doesn't seem as daunting. item not reviewed by moderator and published
the caramelization of the apples and squash are just fantastic. The toasted fennel rub has become my go-to spice! It's great on everything. item not reviewed by moderator and published
I was so eager to try this, and although everyone thought it smelled great no one ate more then a spoon full. I do not know what to do with all of it. item not reviewed by moderator and published
This recipe was too time consuming for me. Though I made it in advance and it stayed well. The roasted squash left an amazing smell in my house, but the final result had way too many flavors going on for my family and I. It wasn't awful, but next time I will go for a simple recipe with less flavor contrasts! If you like a complex flavors, this may be the perfect soup for you, if not, look for another recipe! item not reviewed by moderator and published
Way too much work for such a peculiar and unsuspected flavor result. Now what do I do with this pot of puree? item not reviewed by moderator and published
That's how my boyfriend described this soup. It's incredibly rich and flavorful, and hearty enough for a whole meal, especially if paired with some warm bread or a salad. It is a fairly involved recipe, because you still have to make spice mix and a sauce to put on the squash, then roast it, then make the soup, but it's definitely worth the effort. item not reviewed by moderator and published
My only disappointment with this recipe is that I didn't double it. The flavors are complex and subtle, and everyone at the dinner party was as bowled over as I was. Once you've made the Toasted Spice Rub required for this recipe and have some on hand, I imagine this soup isn't as labor-intensive. None of the steps are challenging, but between toasting spices, peeling, chopping, baking, sauteeing and pureeing, it will take you an afternoon to make this soup. The result more than merits the effort, though -- highly recommend. item not reviewed by moderator and published
a lot of work with a strange taste item not reviewed by moderator and published
I haven't even gotten to making the soup yet and had to write a review. The roasted squash just came out of the oven (where it has been emitting the most wonderfully warm, cinnamon aroma into my home for the past 1/2hr) and my husband and I couldn't resist eating the squash as it. Phenomenal! I will make this as a regular side dish during cool fall days. It has wonderful flavor, sweet and spicy and it carmalized so well in the oven with the balsamic and sugars. Now on to make the soup. I'm sure we'll be writing a rave review about that portion of this recipe as well. Love you Michael!!! item not reviewed by moderator and published
I made the spice blend the night before, roasted the squash the next morning (which took a minimum of 45mins to roast) and made the soup just before dinner. But I'd have to say the total prep/cook time had to be around 2hrs. It tasted fine, although I've made simpler, faster, and richer-tasting butternut squash soups than this one. But it tasted wonderful with the mango & curried chicken salad panini I served with it. Perfectly warm & comforting for an early October dinner. item not reviewed by moderator and published
it is excellent. The prep time says 20 minutes and the cook time is 25. It's actually much more than that if you roast the squash and make the spice rub all at the same time. His prep time really means that once the two sub parts of the recipe are complete, then yes, it's about 20 minutes. It was really about two hours. That being said, it's an EXCELLENT recipe and was a big hit. Next time I do it, I'll roast the squash the night before and have the puree ready to make the soup the next day. item not reviewed by moderator and published

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Thanksgiving Entertaining