Roasted Butternut Squash Soup

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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.

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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. =

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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.

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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!

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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

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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.

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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.,

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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!

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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?

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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!