Butternut Squash Soup

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This is the first time I made this soup and my husband calls this recipe "yellow gold", he absolutely loved it! My mother couldn't believe I made it from scratch and not from a packaged can. It's just as good if you don't feel like adding jalapeno, which I didn't. Love it!

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I agree with previous posts that you need 3 cups of stock and replace the jalepeno with cayanne pepper. I also roasted the squash and added just a touch of canela at the end.

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This soup was perfectly balanced. Not too sweet, not too spicy. Just right! It was extremely easy to make. I always use pre-cut squash. It's worth the few extra pennies.

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I would recommend to peel the entire squash first, then slice 1/2 inch off the side and cut it like a pecan roll...much easier and less likelihood of cutting yourself. I loved the way it came out and it was very easy and delicious!!! Definitely a keeper! I've made it 2 nights in a row!

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This was the first time I ever made butternut squash soup. We had some squash from our garden and I wanted to try something different. This soup was really easy to make, quick and delicious. I followed the recipe almost exactly, but I didn't have peanut oil so I used seasame oil and I added 1/4 cup of parmansean cheese when I blended it. Yum, yum, yum. I think the jalepeno and cumin are what make this so different and more savory than sweet. I will definitely make this soup again.

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I made a few changes to this soup and it was hit in our home. First, I changed the name since I'm tricking a 7 and 9 year old into eating squash. Second, I didn't have jalepeno so I substituted Cayenne Pepper instead. Also, I had to increase the chicken stock to 3 cups instead of two cups. Lastly, I didn't use peanut oil to saute the onions and garlic, but olive oil and butter instead. This soup is fantastic and a "keeper" as we say in our family!

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I added Acorn and cauliflower and it came out great.

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I love this soup!! I roasted the squash in the oven, cut side down, for about an hour instead of boiling it, and I added an acorn squash as well. I followed all the other instructions closely. It came out fantastic. I will make this regularly!!!

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Once all the prep work is out of the way (It took a bit longer for me as I doubled the recipe, it takes no time to make this soup! It's SUPER easy to make, and the ingredients were just perfect together- I especially loved the jalapeno pepper in it- it adds just a hint of spice to the soup, but not too much for those non-spice lovers.. I used half & half instead of heavy cream and it was perfect- I'm sure you could use skim milk as well.. you can't really ruin this recipe! Thanks, Emeril!!

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The recipe was very easy to make. The pepper tasted as if it was not there (for people who do not like spicy foods. The soup does need more liquid than is called for.

Susan , Los Angeles