Food Network
Home> Recipes> Healthy>
Roasted Butternut Squash Soup with Amaretti Cookies Recipe

Roasted Butternut Squash Soup with Amaretti Cookies

Tyler Florence

Recipe courtesy Tyler Florence

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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 signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 19

Showing 1-10 of 19

Sort by:

Newest

  • on December 28, 2011

    Flag

    Good base. But this needed some doctoring for a more developed flavour.
    I used vegetable stock (as suggested by others.
    For spices I added freshly ground peppercorns and fresh ground cloves to the onions once they had softened (~6 of each, as well as a cinnamon stick. These really helped to enliven the flavor. I re-added the fried sage leaves before blending, for extra sage flavor.
    (Remove cinnamon stick before blending. I got rave reviews from all.

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

  • on December 17, 2011

    Flag

    Very easy to make and it is a great hit every time I serve it.

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

  • on November 28, 2011

    Flag

    Easy to make and delicious. I added clove and cinnamon as well. Will make it again!

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

  • on October 02, 2011

    Flag

    While the soup was relatively easy to make, next time I will use vegetable stock. The chicken stock overpowers the taste of the butternut squash.

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

  • on January 22, 2011

    Flag

    Much easier if you peel and cut the squash into smaller slices and then roast. I thought it was a little bland, so I added some brown sugar and a little more nutmeg. I also added one cup of heavy creamy to make it a little creamier and then pureed the heck out of it to remove any lumps. I will make this again!

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

  • on November 18, 2010

    Flag

    Excellent recipe. I changed it a little bit. Peeled and cut the squash into one inch cubes before roasting for one hour at 375 degrees. Used vegetable stock instead, and came out great. I added the fried sage leaves just before pureeing with a hand held blender. Save a few sage leaves for garnish. Added lots and lots of freshly ground black pepper. Never used the crushed amaretti. Would definitely make this again.

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

  • on October 03, 2010

    Flag

    I made this soup tonight following Tyler's recipe minus the cookies and found it to be rather bland. I am going to doctor it up a bit and see how it is tomorrow. Someone mentioned a bit of gruyere cheese which I think may give it that added kick.

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

  • on February 28, 2010

    Flag

    So delicious! I thought it would be great to make while I was visiting my mom around Christmas time and it was. We enjoyed making it together. It was easy and so flavorful. We didnt use the cookies but our friend that joined us brought shredded Gruyere cheese to top it off which made it even better. We cooked the sage and it came out great. It looked just like he made it. The flavors were amazing. I've made this recipe again but didn't have my mom's hand held mixer as Tyler uses. Had to use a blender. You have to use that one! Its fast, and a efficient. Will be using this recipe forever! Thanks Tyler!

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

  • on February 05, 2010

    Flag

    I made this after seeing it on TV and it turned out so good that I'm making it again, perfect for cold weather!

    This soup tastes like the best autumn delicacy from a fancy restaurant. I definitely recommend adding the fried sage, it?s scrumptious with some crusty bread on the side. Tyler?s recipes haven?t failed me yet!

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

  • on October 27, 2009

    Flag

    I read the review and saw that someone sauteed garlic with the onion. I decided to roast a head of garlic in foil w/ olive oil along with the squash. I also quartered the squash lengthwise. I used 3 cups of chicken broth rather than the 4. I didn't have amaretto cookies but I did have anisette toast. I ground that up and added some Amaretto.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 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.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.