Butternut Squash Soup

Yum!!!

This soup is healthful AND delicious. While I love "heat," I would take it easy on the pepper. If you're concerned about fat, substitute Greek yogurt for sour cream, and keep the bacon. Enjoy!

this is the best soup I've ever had !! yum yum yum

Really great soup! Thick, creamy, and excellent flavor. My husband loves it so much, he frequently requests it! I leave the bacon out, to cut down on the fat, but otherwise follow the directions to the t. I always use fresh squash and have found it helpful to cut it in half lengthwise then roast it in the oven for 20ish minutes to soften it up--makes cutting a lot easier. And, be sure to let the soup cool down a bit before putting it in the blender!!!

This was great, BUT I would cut the bacon in half next time. And this comes from a bacon lover.

This soup was wonderful. It packs a punch of flavor. I did like the bacon with the soup. I also tripled the amount of honey, and added a bit of extra nutmeg after tasting it. Delicious! I served the dish with a grilled ham and cheese sandwich.

This is fantastic! I will be adding this in rotation of go-to recipes, as well as making it for guests. I modified it quite a bit to make it healthy. No bacon. Roasted squash first. Simmered the onion, garlic, and carrot in the chicken stock until softening, then added the celery, apple, and squash. I added ginger to the spices and substituted fat-free half-and-half for the heavy cream. So I ended up not adding any fat to the dish, and there was no way you could tell from the mouth feel and satiety! The end result was rich, creamy, and filling!

This is so delicious. I use my immersion blender and it turns out silky smooth....and easy! I also like to add a little chopped green onions on top along with the bacon. Serve with crostini....a great soup!