Velvety Squash Soup

  • sonora Posted: 12/05/10
    Worthy of a Special Occasion

    Made this for Thanksgiving and everyone loved it! I used vegetable broth and cut the half-and-half to one half cup. There's just the nicest hint of heat from the red pepper. You can prepare the soup days ahead and refrigerate but save adding the half-and-half til you re-heat before serving. Since the soup thickens some in the refrigerator you'll need less cream.

  • grampakuma Posted: 11/10/10
    Worthy of a Special Occasion

    I've served this to guests as a first course and was well recieved. It has become a family favorite.

  • yumyumgirl Posted: 11/27/09
    Worthy of a Special Occasion

    I prepared this soup for our Thanksgiving family dinner this year---to rave reviews! People liked the combined flavors of butternut and acorn squash. The soup was made a week before serving and frozen. My only qualm was that it came out thicker than most pureed soups I have made. In the future, I will add more broth. It is definitely a keeper recipe!

  • Chanelle Posted: 11/22/09
    Worthy of a Special Occasion

    i havent made this yet and i gave it a 5 cause i didnt want to ruin the rating......i was gonna make it for thanksgiving, for those of you who made it, would it still be good if i made it the night before and then reheated the next day or should i make it fresh? thank you!

  • MOhara Posted: 11/12/09
    Worthy of a Special Occasion

    So easy to make and reheated well for leftovers. I mixed 1/4 c of sour cream with a tablespoon of maple syrup to make a maple creme fraiche for garnish. So creamy and delicious! Easy too!

  • chris08226 Posted: 11/13/09
    Worthy of a Special Occasion

    Absolutely delicious recipe. Nicely balanced flavors. Perfect for a comforting fall or winter meal. A few tips to make sure the soup comes out well: 1. brown the onions on the stovetop; they scorch in the oven 2. roast the squashes in the jelly roll pan on a sheet of parchment. I recommend this because the cooking spray scorched on my pan the first time I tried the recipe as written. 3. use an immersion blender if you have one - it's a wonder tool for making a nice smooth soup.

  • CatCon23 Posted: 02/05/10
    Worthy of a Special Occasion

    We have been making this recipe for over two years now, and always to rave reviews! Not only is it a great fall/winter comfort food on any given night, but a beautiful starter to a holiday or special occasion meal. It is great for lunch the next day with a grilled cheese and arugula sandwich. Easy to make ahead, and freezes well (We're a two-person family, so we always freeze half!). In fact, we're making this for a dinner party tonight!

  • Bashley Posted: 09/29/10
    Worthy of a Special Occasion

    This was a really nice soup. Very smooth and velvety. I did change it just a bit though. I grilled the squash which may have changed the flavor some. It seemed to be missing something at the end, so I added a teaspoon of ginger. That did the trick for me.

  • melissadrelich Posted: 10/13/10
    Worthy of a Special Occasion

    Sorry, didn't like this one at all.

  • beasza Posted: 10/16/11
    Worthy of a Special Occasion

    Delicious and easy! added an extra acorn squash b/c I needed to use it up and tasted great!

  • gjulie Posted: 10/31/11
    Worthy of a Special Occasion

    This took quite a bit of effort and left my kitchen a mess, but it was worth it! This is a beautiful, delicious, and healthy soup. Great for a chilly fall night. I used a full cup of apple juice instead of apple cider and pure maple syrup instead of molasses. The ground red pepper adds a hint of heat and pairs well with the sweetness of this soup. Only thing I would probably do differently next time is add half the amount of curry powder as it was a little overpowering. All in all, it was wonderful and I will definitely be making this again. Enjoy!

  • Marcymarie102 Posted: 01/25/12
    Worthy of a Special Occasion

    Love this soup! Is is really delicious and not that difficult to make.

  • CukinTX Posted: 10/14/12
    Worthy of a Special Occasion

    Delicious soup. I took the advice of previous reviewers and halved the curry pwdr and Am glad I did. I also used 2% instead of half&half. Next time I would also cut back on the onions a bit to allow even more squash flavor. Yummy though!

  • fernfan Posted: 10/04/13
    Worthy of a Special Occasion

    My husband and I both liked this soup but felt the chicken stock overpowered the flavor of the squash. Next time, I'll try using three cups of stock and two cups of water instead of five cups of stock.

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