Roasted Butternut Squash Soup

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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!

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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.

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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 wow...talk about an intro!!! Thank you Michael Chiarelllo.

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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.

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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.

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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!

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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.

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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!

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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.

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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.