Savory Squash Soup
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- Recipe categories: Fruit, Cranberry, Vegetables, Pumpkin, Dairy, Nuts, Squash,
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Total Reviews: 26
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By pnuttiest
Elkhart, IN
on March 26, 2012
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Made it without the toppings and doubled the seasoning, but that could be because my squash was bigger than the recipe mentions. It was great without the cream, but I let the rosemary and cream cook for a while before adding and it became incredible!
By paulocordonbleu
Le Nord
on July 16, 2011
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I made it without the caramelized nuts and it was still fantastic. It was a great melange of flavors that created a soup that was better than the sum of its parts. One tip is to make sure that your squash is sweet, which helps it stand up to all of the flavors in the recipe.
I made it for a successful 7 course Christmas dinner. It is sure to please any food loving guest!
By totalktoj_8532611
Danville, CA
on February 12, 2011
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Soooo good and not difficult, messy but not difficult. I used a suggestion from a reviewer and added fried sage instead of cranberry relish (I'm a savory person over a sweet person and it was amazing. Thank you Mr' Puck for a wonderful recipe and for all of the helpful reviewers tips.
By csgento_4200739
Madrid
on December 28, 2010
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Never had such a succsesful dinner party with a soup as with this one. Now that I live in Spain I will use this recipe to impress my friends and family over dinner.
By nurits
Saratoga Spring...
on November 21, 2010
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I've been making this soup for years -- it is well worth the effort. It is superb without the cream, for those who want to cut the fat calories -- but with the cream, it is simply sublime. One tip, to cut down on the mess and cleanup on the holiday -- make the cranberry relish, nuts and soup a few days ahead minus the cream additions. Instead of pureeing after the cream is added, puree prior to. On thanksgiving, I simply need to reaheat the soup, add the cream, and make the cardamom cream that morning. Enjoy!
By sktigger
on November 17, 2010
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Very tasty! I added extra ginger to give it an extra kick and instead of a cream topping, fried sage in butter to drizzle on top and add some texture. Also freezes very well. I will be making tons for the holidays!
By ginatini_7090525
suffolk, VA
on November 06, 2010
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I loved this soup! The layers of flavor were Amazing! I made it to the letter, took some time, but well worth the work. My family loved it too. The leftovers were even better.
By Randeeshmants
on October 07, 2010
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Amazing!! Every part individually is delicious, but put it all together and it's absolutely delectable!
By mahdji_12456097
South River, 70
on December 19, 2009
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Each time I make this soup I find more and more surprises. The first few times I didn't roast the squash---an error, as roasting brings out the sweetness. DO make the spicy pecans: they are superb.
I've had more requests regarding this soup than any other I make and you can do what I've done successfully, which is to switch up the squash. Use cheese pumpkin, acorn, butternut...and do use an immersion blender--that saves wash up and time and effort.
You will NOT be disappointed with this soup!
By dianaross77_123...
clarkston, 62
on November 25, 2009
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I have made this soup several times now. I have always used canned pumpkin and fresh acorn squash. It is wonderful and has become a family tradition for thanksgiving and christmas dinner and the leftovers go fast. In order to make it a little more heart healthy, I now substitute evaporated milk for the cream in the soup. It still tastes just as good.