Roasted Butternut Squash Soup

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I was so eager to try this, and although everyone thought it smelled great no one ate more then a spoon full. I do not know what to do with all of it.

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This recipe was too time consuming for me. Though I made it in advance and it stayed well. The roasted squash left an amazing smell in my house, but the final result had way too many flavors going on for my family and I. It wasn't awful, but next time I will go for a simple recipe with less flavor contrasts! If you like a complex flavors, this may be the perfect soup for you, if not, look for another recipe!

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Way too much work for such a peculiar and unsuspected flavor result. Now what do I do with this pot of puree?

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That's how my boyfriend described this soup. It's incredibly rich and flavorful, and hearty enough for a whole meal, especially if paired with some warm bread or a salad. It is a fairly involved recipe, because you still have to make spice mix and a sauce to put on the squash, then roast it, then make the soup, but it's definitely worth the effort.

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My only disappointment with this recipe is that I didn't double it. The flavors are complex and subtle, and everyone at the dinner party was as bowled over as I was.

Once you've made the Toasted Spice Rub required for this recipe and have some on hand, I imagine this soup isn't as labor-intensive. None of the steps are challenging, but between toasting spices, peeling, chopping, baking, sauteeing and pureeing, it will take you an afternoon to make this soup. The result more than merits the effort, though -- highly recommend.

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a lot of work with a strange taste

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I haven't even gotten to making the soup yet and had to write a review. The roasted squash just came out of the oven (where it has been emitting the most wonderfully warm, cinnamon aroma into my home for the past 1/2hr and my husband and I couldn't resist eating the squash as it. Phenomenal! I will make this as a regular side dish during cool fall days. It has wonderful flavor, sweet and spicy and it carmalized so well in the oven with the balsamic and sugars. Now on to make the soup. I'm sure we'll be writing a rave review about that portion of this recipe as well. Love you Michael!!!

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I made the spice blend the night before, roasted the squash the next morning (which took a minimum of 45mins to roast and made the soup just before dinner. But I'd have to say the total prep/cook time had to be around 2hrs. It tasted fine, although I've made simpler, faster, and richer-tasting butternut squash soups than this one. But it tasted wonderful with the mango & curried chicken salad panini I served with it. Perfectly warm & comforting for an early October dinner.

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it is excellent. The prep time says 20 minutes and the cook time is 25. It's actually much more than that if you roast the squash and make the spice rub all at the same time. His prep time really means that once the two sub parts of the recipe are complete, then yes, it's about 20 minutes. It was really about two hours.

That being said, it's an EXCELLENT recipe and was a big hit. Next time I do it, I'll roast the squash the night before and have the puree ready to make the soup the next day.