Food Network
Home> Recipes> Holidays and Parties> Thanksgiving>
Butternut Squash Soup Recipe

Butternut Squash Soup

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (92)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 92

Showing 31-40 of 92

Sort by:

Newest

  • on November 16, 2010

    Flag

    Followed the recipe exactly and it turned out perfect. The right spice, heat and texture. A tad thicker than I like it, so I might lighten it with a bit more chicken stock next time. Thanks Emeril!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 13, 2010

    Flag

    We loved this soup. I added cumin seeds to the onions (like one would for a good curry as well as the ground. A pinch of saffron was added to the homemade chicken stock for both color and flavor. Instead of the shrimp garnish, I made a mix of finely minced raw jalapenos, fresh cilantro, and shallots and leftover roast pork. YUMMMMMMMM...... My grandmother would have been proud of what I put in her lovely soup dishes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 02, 2010

    Flag

    This soup is delicious. I didn't even think I liked butternut squash soup until I tried this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 20, 2010

    Flag

    This is a very easy soup to make and so tasty. I did add curry powder and a tad of garlic salt. Otherwise very good!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 20, 2010

    Flag

    It was yummy and easy. I love the spice. I think 'regular' butternut squash soup would be boring. I didn't use cream. And I only had beef broth on hand, and it worked fine. For those of you with a nearby Costco - I bought a 2lb. package of squash already cubed! Don't know if I'd like this recipe as much if I had to do all that chopping. And the transfer from the pot to the blender in batches, was a mess, but still worth it. I'll serve this at holiday dinners and/or dinner parties.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 20, 2010

    Flag

    So, I was short this or that (no jalapeno, used chili powder, no carrot so added a carnival squash for the sweetness, etc. But, this recipe is so good it's hard to mess it up with just a tweak here or there. Definitely one I will save for later! I roasted my squash because I had 6 lbs and my MIL was using the kitchen to make jam and ever the people pleaser I wanted to leave her the pots and the stove. I also have to use a mini 4 cup processor so I blended my squash and stock in 5 increments, combined the rest of the ingredients in a pot, stirred well, doubled the stock (4 cups per the recipe, 12 total for my huge batch!, used milk instead of cream, and then blended the whole pot again in 8 increments this time. Mess? Yes! Tedious? Yes! A LOT of work? Yes!! But good? OH YES!! Love the soup. Will re-warm for lunch today, add a bit more stock for a thinner consistency, and freeze in meal-size batches for weeks to come. Can't wait!! Next time though, I make this in MY kitchen with my stick blender!! Will surely roast the squash again too and use a carnival in place of carrots. Maybe some pears too? Happy souping!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 24, 2010

    Flag

    So easy and so delicious! Definitely a keeper. I went with everyone else and used 3 cups of (vegetable broth instead of 2, sauted my onion and garlic in 1 T of EVOO instead of 2 T of peanut oil, and left out the cream. The result was a low-calorie, healthy, vegan soup that really satisfied. Thanks Emeril!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 21, 2010

    Flag

    I also used 3 cups of stock, didn't have any cumin, but that didn't matter. I added 1 jalapeno and it really gave it a kick.
    I threw in just a little extra cream (because I could.
    This soup was super good and I will definitely be making it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 11, 2010

    Flag

    This is a delicious simple recipe. If you like butternut squash soup you'll love this one! I took the advice of others and used 3 cups stock. Otherwise no changes were necessary...will definitely make this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 05, 2010

    Flag

    Made this for Easter dinner and everyone was blown away by it! I tasted it before I added the cream, and it was delicious just like that too...in the future, I'm going to make it without the cream as a healthy and delicious soup!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 ... 10 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.