Creamy Squash Soup

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This recipe was great! I wound up having to use pumpkin as my local grocery store did not have fresh butternut squash and it worked out perfectly! I even added a dash of nutmeg to the soup just because I like that little extra flavor boost it gives to pumpkin, and it really worked great with this recipe. I would highly recommend it.

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So delicious. I am trying this right now with pre-cubed butternut squash. Try with shredded vermont cheddar on top.
I also add a pinch of nutmeg and some brown sugar to mine, along with fresh cracked black pepper. It adds a lot of depth.

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Love this recipe. I also roasted the veggies ..gives the soup such great flavor.

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Some of the posters mentioned having a hard time peeling and cutting the raw squash - the solution is to roast the squash first. Then peeling is a breeze, and cutting the soft squash is easy. Cut the raw squash in half lengthwise, place cut sides down on a baking sheet or 9 x 13 pan, bake at 350 degrees for about 45 minutes. When cool enough to handle, peel off the skin with a vegetable peeler and cut up the flesh. Then I just simmered the onion and carrot until tender in the chicken broth, then added the cut-up, cooked squash to the pot at the end. Let cool, blend and follow the last steps of the recipe. This freezes, without the cream, beautifully, and once thawed and reheated, that's when you add the cream. Do add some pepper and nutmeg, makes this great soup even better.

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This is a great, tasty, simple base for a squash soup. Great as is, but better for my taste with some black pepper, touch of nutmeg, and maybe some ground coriander or whatever spices you prefer. It's good before adding the cream as well (if you're looking to cut calories.

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This recipe is SO good! Peeling and cutting the squash is a pain, but the result is definitely worth the work. I could eat this soup all the time: breakfast, lunch, and dinner! For an extra kick, I added some white pepper and ground cumin! Yum!!

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This soup was really good. Aside from peeling and cutting that darn squash (never have an easy time doing that, this recipe is so simple and delicious. If you like a naturally sweet soup, you should give this recipe a try. Don't forget to add some crusty bread for dipping.

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This is one of the best recipes! It doesn't look like much when it's cooking, but after it's blended, oh my!!
My squash was close to 5 pounds, so I doubled the ingredients.
Absolutely fabulous.

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Paula..you've done it again. Great soup plus it's good for you! Thanks Paula.

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This was really good! A great basic butternut squash soup that you can tweak to your liking. I added toasted pine nuts, nutmeg and fresh parm to mine. Delish!