Butternut Squash Soup with Toasted Walnuts

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!

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!

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.

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.

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.

Needs more spices, not a lot of flavor,