Roasted Butternut Squash Soup

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I make this one several times during the fall. When butternut squash gets cheap, this is my go-to recipe!

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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!

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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!

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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!

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Nice recipe but way, way too sweet. Omit all sugar and even molasses.

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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.

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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!

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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!

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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!

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Michael Chiarello is an iron chef. I believe he should have another chance to redeem himself. This is a wonderful recipe