This is not bland at all, but you definitely want to use less milk than suggested. The roasting of the squash brings out the nut and honey flavor, and I used walnut rather than olive oil to brush the pieces. I pureed the squash with some the chicken broth, then added milk until the consistency seemed right--nice and thick. I added just a dash of nutmeg, white wine, and cayenne. The toasted nuts are essential, too. Served with a mixed lettuce salad with the CL walnut oil vinaigrette and the CL broccoli bread. Really great meal!
Butternut Squash Soup with Toasted Walnuts
Comments and Reviews 1-6 of 6
EllenDeller Posted: 12/15/09
laurazak Posted: 09/29/10
We love this soup and make it as often as we can. My kids have been asking for it for weeks- before butternut squash was even available in our store. We also brought it to a Kindergarten "try something new" event and the children slurped down every bit of it. It is simple to prepare and we really enjoy the flavors. A great Fall meal with some bread, salad, and a glass of wine!
NHDebbie Posted: 08/17/09
One of our favorite soup recipes! I make it often in the fall and winter but omit the walnuts and add 1/4 tsp ginger and 1/8 tsp nutmeg. As promised the soup is easy to make and creamy in texture.
Ftoast Posted: 11/20/09
This soup was light and delicious. As suggested in the other reviews, I used black truffle oil instead of the olive oil. I must say, that really added to the flavors of the soup. I will definitely make it again.
Clobberella422 Posted: 12/16/11
This was pretty good, but a little bland as written. Per other reviews, I only used about half the milk called for, added some nutmeg and powdered ginger, and I also added a couple teaspoons of brown sugar, all of which really brought out the flavors of the squash. The toasted walnuts were a nice touch.
Amhaasy81 Posted: 02/02/12
Needs more spices, not a lot of flavor,