8 servings

This soup's delicious taste and creamy texture belie its simple preparation. Roasting the squash creates browned edges for a richer flavor.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender. Place half of squash, half of milk, and half of broth in a blender; process until smooth. Pour pureed mixture into a large saucepan. Repeat procedure with remaining squash, milk, and broth. Cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil). Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons nuts.

Ratings & Reviews

JessieGeorges's Review

September 17, 2013
I made this according to the directions, substituting vegetable broth for chicken broth. It is very flavorful and simply delicious!

Amhaasy81's Review

February 02, 2012
Needs more spices, not a lot of flavor,

Clobberella422's Review

December 16, 2011
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.

laurazak's Review

September 29, 2010
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!

EllenDeller's Review

December 15, 2009
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!

Ftoast's Review

November 20, 2009
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.

NHDebbie's Review

August 17, 2009
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.