Roasted Butternut Squash Soup

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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.

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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!

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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.

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That's what my family did with this soup. I used maple syrup in place of sugar. And homemade chekcen broth. Delcioso!

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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!

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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!

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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.

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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.

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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.

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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.