Butternut Squash Soup

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I made this soup for Thanksgiving. It was delicious! My "non-Soup" guests loved it! I am definitely making it again at Christmas.

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I liked this soup for its smoked flavor. It wasn't too sweet, like most butternut squash soups. Not my favorite soup though.

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Very quick to make soup and very tasty. I added a can of pears to make it a little sweeter and it was wonderful.

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This was so easy to make and absolutely amazing. It was a huge hit at our Thanksgiving dinner.

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This recipe is so simple. No need to add the heavy cream, it is thick enough. I used a little more stock to thin, and I think homemade chicken stock makes all the difference when making soups. Use the immersion hand held blender, so the soup is a bit chunky. Wonderful first course. Healthy and simple!

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So easy! I found it really thick when I pureed it, but easily thinned it out with a bunch of extra chicken stock. I probably used about 4 cups instead of the 2 it called for, but I think maybe my squash was larger than 2 pounds.. I LOVE this soup! The whole pot couldn't have cost more than $4 or so to make, and took about 40 minutes from start to finish. I'll be making this all winter long!

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Lots of flavor and very filling.

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My husband asked me to make squash soup and out of skepticism I only made a half batch since it's just us. What a mistake! He's not a leftovers kinda guy no matter what I make, and I had to pry his fingers off the tupperware for the last little bit that was leftover. Make this, you'll love it.

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really enjoyed this soup with a few simple changes. Roasted the squash instead of boiling it for more flavor. This also makes it easier than peeling and cutting up the uncooked squash.Cumin and jalapeno added a great kick.Also I used butter to saute onion/garlic instead of oil

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This soup has a very hearty,warm you up fall flavor. I left mine slightly chunky!