I add a bit of cinnamon which is delicious. Question: why do you create the Print out page to be 2 pages with the first page only the picture and intro text? This could all be on one page and so much easier and a paper saver!
This soup is perfect as is. In my household we aren't too fond of overly spicy foods, which is why we treasure this particular recipe. Coupled with the fact that it requires staple ingredients, this one is a winner. David, thanks for sharing this recipe with us!!!
To make the soup a little thicker, I add two small potatoes. I chop them and add them with the squash and other ingredients. I find this soup a little on the mild side, but my husband loves the subtlety. He adores the subtle tastes of different kinds of vegetables underneath. It's his favorite soup. If you want, serve it when you have a stronger, spicier, main dish. It makes a great balanced side dish.
I'm just getting myself into cooking and finding things I can attempt all by myself, without my master chef husband's watchful eye/help, can be challenging for me. However, I've been set on wanting to find something with squash despite our seasons change to spring. Then I found this recipe. WOW, easy for a newbie. I'm just now getting 'organized' and found that the minimal amount of ingredients took less than anything to prep prior to starting the actual cooking process - helpful to me at this stage!
The taste was exactly what I was looking for in this type of soup. I was also able to make enough to freeze some for later!
Thanks again, a sure fire favorite already in my recipe box.
I made this last year and my husband, who incidentally does not like veggies, is begging me to make this since the weather is getting cooler. I just recommend adding some thyme and use chicken stock instead of chicken broth because it's a little more flavorful:)
I wish I would have read the reviews before I prepared the soup. It was fine, but nothing exciting. I have leftovers so will try some tips recommended tomorrow. Loved the cheese toast idea! I concur that it is pretty easy to make and will be better with more spice.
Think your kids won't eat this soup? Think again! I have 2 picky's...11 and 14...they went back for (sssshhhh, healthy) seconds!!! Try it! You'll love it! :)
Great soup recipe. Freezes well but you may need to add chicken stock or cream to keep it from being too thick once defrosted. Seasoned with nutmeg and cumin.
That was awesome. I think my squash was a little too big, so added just a touch more of each other ingredient. Invited neighbor over for dinner, and we both LOVED it! Very simple to make, extremely tasty and well worth it. I will make this again and again. Only bad thing is I didn't have a lot of leftovers. this would probably be great to freeze.
This was a really good soup - especially considering that the cooking time is so short. Big butternut squash flavor. It wasn't hidden behind herbs or spices. Make sure to saute long enough to draw out the sweetness of squash and the onions. I agree with another reviewer that it was a little like baby food in consistency. It didn't seem like that while eating it just after pureeing it. But it was a bit thick for my lunch today. Perhaps I'll try to add more broth while the vegetables are simmering for 30 minutes. I will definitely make this again.
Delicious and easy! Touch of nutmeg puts it over the top!
I forgot to sauté the veggies in the butter first and it still tasted great. Used fennel instead of onion because I can't eat onion and the flavor was great and the fennel taste did not stand out at all. Added cumin and nutmeg per other reviews. Great tasting and easy. Will serve with seeds and a bit of shredded cheese on top.
I was very disappointed in this soup. With so many good reviews I expected more flavor. I salvaged mine by adding some spices -- coriander, fresh ground black pepper, cayenne pepper and two mashed sweet potatoes. By the time I was done the soup was much more flavorful but as the recipe stands it is bland.
I made this last year for Thanksgiving and it was such a hit that my niece has requested for this year so I'm thankful I was able to find it again! It's super easy to make but seems a bit fancier than the preparation. I should add that mine is different than the recipe because I add a lot more spices to it. I just add stuff from my spice drawer and taste it as I go. I add cinnamon, cayenne, cumin, onion powder, celery salt, small bit of curry powder and much more salt and when I'm done it's delicious.
Found the soup to be a little bland. Needed a little extra flavor, sweet or spice. Good basic but will continue to look for one with a WOW factor.
Agree with the positive comments here - easy, relatively quick and delicious. Easy to customize with spices if you like.
This basic recipe is a good base but I like more kick. I tasted it as is and it has a nice, mild flavor. If you love butternut squash, the flavor stands out. If not so much, then spices are necessary. I added fresh ginger and a bit of coriander. Using an immersion blender saves much time and hassle. If you love making soups, I highly recommend one. The cheese toasts were a delicious accompaniment.
I loved this soup, so did my guests who were first very skeptical when they heard what kind of coup I was going to serve. Instead of the cheese on toast, I served it with roasted pumpkin seeds, hot chili drops and fresh bread. Yummy.
My family hated this recipe! To them it was too much like baby food. I tried to spice it up for with cumin and other spices but nothing worked I even added more cream and it just didn't taste right.
This soup was better the second day. I probably should have followed some of the other cooks' ideas about putting extra spices in it because it wasn't wonderfully flavorful, plus I didn't think it was worth the calories - 8 points in another language.
Very good but needed more spices. I added some cumin, hot pepper sauce, nutmeg and extra salt.
Very good!! will make again.
I made some modifications that will probably destroy the nutrition, but very worth it. I put in a stick of unsalted butter, added more broth, an apple, some rosemary and thyme. Then I used my stick blender to purre it. I skipped the toast on top. DELISH!
Not my fav butternut squash soup. It was ok, but not making this version again.
This was a good solid recipe. It was my first time making Butternut squash soup after trying it at a restaurant. I used some of the other reviewers' comments - the nutmeg and cayenne worked great! the orange juice ~ not so much.Will make again minus the OJ.
This soup is so easy to make and has a wonderful flavor. It is so smooth and creamy, you would think that there is more than 1/4 cup of half and half in it. It makes a great accompaniment to a grilled cheese sandwich!
I have made this many times without changing anything. It is one of our favorite soups and so good on a cold night.
Good flavor but lacks some depth. I added about 1/4 tsp of nutmeg and a pinch of cayenne pepper. That helped but still needs tweaking. I topped the soup with some shredded swiss cheese and some toasted butternut squash seeds.
I love this soup and I have made it every winter since it is so easy and good.
I've always wanted to make butternut squash soup. I'm glad I followed this recipe.
I had never made butternut squash soup before, but this one was super easy! I especially like that there's no roasting step so you can complete the soup quicker. I agree with Jackie, I added nutmeg and garlic. I also added some pear and considered adding apple. This soup is AMAZING! I only used a dash or two of salt and it doesn't need anymore. Thanks for all the great tips!
I love this recipe!
Even though there's few ingredients this soup has amazing flavor. It's incredibly easy to make and tastes great!
I've made a few different butternut squash soups, but this is by far my favorite. It's also the smoothest soup I've ever made. I doubled the batch and added a bit more flavor by adding 2 large minced garlic cloves, a dash of Frank's Hot Sauce, freshly grated nutmeg, and more salt and pepper. Delish!
I added curry powder and extra salt and pepper. Will probably make again when squash is in season!
This was delicious! I sprinkled a little bit of extra salt and a fair amount of black pepper on each bowl of soup when I served it and was extremely pleased with the results. I also doubled the recipe because of the amount of work that goes into peeling, seeding, and cubing the squash, but found that it yielded far more than 8 servings. The 1/2 & 1/2 gives it a bit of richness that keeps this from tasting like a light soup. This recipe is definitely a keeper.
I really enjoyed this recipe. It was thick, rich, and very filling, and so so easy to make. I added chopped celery when it was simmering. I also turned this recipe into Butternut Apple Soup by adding apple sauce and cinnamin and it was very good.
The flavor and texture are really nice as is, but the thing I like best about this recipe is that I can dress it up with an unlimited number of combinations: sweet with brown sugar and cinnamon, spicy with red pepper or ginger, savory with some cheese and black pepper. Awesome with sandwiches and salads too. Is a bit time consuming but easy to double, freezes well, and you can always roast the squash first.
How could anything this simple be so good? I doubled the recipe exactly with no problems. Saved energy and bruised knuckles by simply roasting big chunks of unpeeled squash at 425 for 1 hour (was baking potatoes for lunch anyway). Then scooped the squash right out into the food processor. No changes except some garlic and a dash of chipotle hot sauce, and it was fabulous! Carrots add wonderful mellow sweetness--don't leave them out!
Simple to prepare and tastes great!
This soup is AMAZING!!!! I followed the recipe and didn't make any changes. The flavor was out of this world and my husband described the texture as "velvety smooth." Definately a keeper!!!!
Really simple & delicious! Added 1/4 cup of white wine and reduced chicken stock by 1/4 cup. Also added a sprinkle of cloves, ginger, & nutmeg. Tasty and healthy! Recommended!
A simple, rich soup. Savory, not overly sweet like too many butternut squash recipes.
Excellent! Even my husband, who says he doesn't like soup, loved it. I did spice it up a bit, I added a bit of shallot, nutmeg, and cinnamon, as well as a dash of cumin (when we were in South Africa, we had an incredible cumin squash soup), and it was really, really good. I think you can spice it however you want, whether you like it a bit sweeter or with more of a kick. Very easy, as it was my first time making soup from scratch. Good for an everyday meal or a Thanksgiving appetizer.
This is a terrific soup- I can't stop talking about it to my friends and family. Great taste with a natural sweetness. Simple to make. Freezes well. What more can you ask.
Very good base for the soup. I added quite a bit more flavor, as the recipe turned out tasting like potato soup prior to the flavor. I added curry, a tiny pinch of cayenne pepper, and a lot of cinnamon. Very filling!
Great texture, but I thought it was lacking seasoning. I added 1/8 tsp of nutmeg and 2 tsp honey, and it was voted a "bowl licking" soup at my house.
This is a very good and simple recipe. I only had heavy cream, so I used half the amount. And I added a bit of salt (1.5tsp) and some ground ginger and cayenne. But be careful with the extra seasonings, they get much stronger over night.
This is the first time I have ever made butternut squash soup and it was excellent! The flavor was very good. After I blended it I wanted a little more "crunch" in it, so I added 1/2 cup frozen peas and 1/2 cup frozen corn. That is just my preference; it still would have been good without it.
I butchered this recipe w/ items I had on hand. Agree: Must add something w/ kick; I used red pepper (a small amt goes a long way). I also used 1/2 butternut + 1 acorn squash, zero carrot... and 1 full box of broth (32oz), no dairy. This recipe was a great base to start with and will freeze well.
My husband and I really enjoyed this recipe. I followed the directions only I added a bit of garlic salt, a dash of nutmeg, dash of hot sauce (like a previous reader suggested), and used fat-free half and half and it came out great. Definately a new favorite in our house!
Made this recipe for my family for dinner tonight. The reception for this soup was lukewarm at my house. The cheese toasts, on the other hand, were excellent. I made the recipe as written, though I doubled the salt. It still wasn't enough. Overall, this soup lacked any depth of flavor. The constency is pretty thick, which is OK with me, but the flavor was just too bland. It tasted like baby food (not in a good way)! I probably won't make this dish again.
This was delicious and easy! I added a little nutmeg and a dash of hot sauce.
This soup is super easy and delicious! It is so thick and creamy - the consistency kind of reminds me of baby food - in a good way! The second time I made it, I added sweet potatoes, shredded ginger and shallots to give it more flavor.
My sister-in-law gave me a butternut squash from her garden and I decided to try making soup. This recipe was just what I wanted and the results were outstanding. Probably made more than four servings, but we like leftovers. Served with the grilled turkey and ham sandwiches from the January issue.
I am not a soup lover and I didn't think I would like this soup, however, I had a few butternut squashes to use so I decided to try the soup. It was superb and fairly easy to make. I would definitely makes this again and probably will make it for Thanksgiving dinner too.
Delicious! It tasted like Fall. Very easy to make and the half and half added just a bit of creaminess that made it perfect. Will be making again.
This is a great basic recipe ripe for embellishment. I added more salt -- yes, I know this is Cooking Light, but it still needed more salt. I also added about 1 tsp of cayenne pepper and about 1/4 cup of orange juice. This soup went from Good to WOW! Be sure to add the cayenne and orance juice to taste -- too much could ruin it.
Since I'm from France., this was my first recipe using Butternut Squash. I had tried canned B. Squash soup, but this is nowhere comparable. This soup was incredibly tasty. I added 4 thin slices of swiss cheese on top of it. Butternut Squash can be a little long to prepare, but it was definetely worth it.
Loved this. Just added a little more salt and I also added some pepper. Then served with Tomato and Mozzerella on French Bread and broiled in the oven for a few mintues to melt the cheese. Sooo Yummy, Easy, and Healthy!
Easy and Delicious! Didn't have half and half so I used whipping cream. Would be just as good without the cream. Next time I'll make a double recipe so I have more leftovers!
Super easy, super delicious. Very filling The entire family loved it.
Made it last night. We loved it. I double the recipe. Will make it again.
Made to recipe using really good buttercup squash from local farm. Excellent, intensely flavorful. Served with the toasts for a simple lunch.
This was my first time making any sort of pureed soup and it was so EASY I was shocked! It does take some time to cut up the squash, carrots, and onions, but other than that, it's a cinch. I made it for my play group friends and they said it was very very tasty. I actually forgot to put the half and half and salt it but it still came out fantastic! So if you are looking to cut even more calories, skip the half and half or use fat free. (Although I added some to my soup after I got home just to try it and it does make it creamier.) Either way, it's a fantastically yummy and easy to make soup. (And I agree, make it with the spinach salad - just spinach, finely sliced red onion, 2T lemon juice, 1T Olive Oil, 1t sugar, 1/4t salt, 1/4t black pepper) YUM!
This was excellent! We all enjoyed it so much that I'm making a big batch of it to serve my out of town guests for a light lunch next weekend. My only complaint is with the on-line version of this recipe. I receive the magazine and used it prepare the meal. I looked up this recipe on-line to email it to a friend and although the spinach salad is in the picture, the recipe is not listed. It is in the magazine. The salad and the soup together is what makes the meal so nice.
I love soup and make it often. This is one of the best recipes ever! Very easy to prepare and the results are unbelievable. The soup is very creamy with a delicate flavor. I used my immersion blender to puree the soup. I served it with the bread and salad suggested and it was a wonderful meal. Will definitely make again.