Roasted Butternut Squash Soup

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This soup was so flavorful. Worth the extra time to make. I love butternut squash and I could eat this all of the time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!