Butternut Squash Soup

This did not need the whipping cream. Was ok. Will make again with out the cream or with coconut milk instead. UPDATE: made this with the coconut milk, it was better.

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This was good, but not excellent. I doubt I'll make it again, as my 3yo & 5yo daughters did not like it. :( I wanted to love it, as this recipe came highly recommended by a friend, but it wasn't for us.

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Great recipe but I cheated. I already had steamed my squash in my table top steamer before I found this recipe. I used chicken stock, omitted the onion just because I didn't have time to do it, and omitted the oil and used a 1/4 cup of half n half because that's what I had. I tasted it pre half n half and it was lacking. I also rationalized that not having the fat would not keep me full for long on a watery soup. The thyme took this soup to a whole nother level. This recipe is great because it is easy to customize.

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Nice basic recipe, but needed a few tweeks. I omitted the cream, then added about 1/2 tsp curry powded, 1 tsp fresh ginger, and 2 Tbs Dark brown sugar while the soup was on the stove top. Came out wonderfully flavorful, and everything complimented each other without a single overwhelming ingredient. Thank you!

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I really liked this recipe made it for the first time tonight. Will definitely make again - and next time it may warrant 5 stars... A few words for those who are making it for the first time: no matter how much you LOVE roasted garlic -- use a MED - SMALL head of garlic -- not the biggest in your pantry (like I did). I had trouble peeling the squash after roasting so I figured I didn't roast long enough. I'll roast the whole 2 hours next time... I also used 2% milk instead of cream and don't think I missed a thing except a couple of calories... also used my immersion blender and it worked like a charm. All in all - a wonderful soup even if I would have had to title mine Roasted Garlic and Butternut Squash soup.... ! :)

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Excellent! I used canned whole milk instead of the cream on the third time I prepared it, and still wonderful.

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WOW, excellent. I did only 2 tablespoons of oil and 1 spoon of thyme.

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Yummy soup. A bit of work, but so worth it! The only thing I omitted was the cream because I found the consistency to be thick enough without it.Thanks for sharing.

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Lovely soup, very easy to put together with outstanding flavor.

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This is wonderful soup! Very rich and comforting. I took another reviewer's advice and roasted the veggies during the week, pureed them with my stick blender and then froze it. I stuck the container in the fridge the night before I wanted the puree then made the soup as posted. Thanks for posting!

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This soup was quite delish!! However, I did not use the entire 1/4 cup of vegetable oil as suggested, but rather (about) 3 Tbsp. (which I felt was enough). I did not cut the squash into 8 large pcs., just once in half. I think one large onion is more than enough for this recipe. I had roasted 2 large bulbs of garlic, but will probably roast 3 next time, as I could not taste the garlic in the soup. I added exactly 2 tsp. of the dried thyme, which I felt was the right amount for the soup, plus I only added 2 (14.5 oz.) cans of the broth, 2 tsp. of the dried parsley, and added white pepper instead of black pepper. I baked the veggies for exactly 1-1/2 hrs. I did not add the cream to the blender when blending the veggies, but rather to the pot, when heating up the soup. I garnished my soup with oyster crackers. This is an excellant tasting soup. Thank you for the recipe!!

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I loved this soup the thing I did to kick it up and add the asian fusion touch (I cook alot of Asian cooking) was to add half the cream and sub it with cream of cocnut without the bisulfates. I also added Garam Masala and cinnimon with nutmeg. The soup was great! I would only saute the onions longer to translucent so they stay creamed out with the rest of the soup. Served it with a Roasted red pepper coulais sauce.

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We love this soup! I make mine just a little different than this recipe. I'm very picky on how I will eat onions so I omit the onions. I use 1 cup half and half instead of whipping cream . I like to add 1/2 c. parmesan cheese but I have made it and forgotten the cheese and it is still just as good!

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I just needed to give an update on this recipe. Since making it back on 31, October, it has become our "default" soup recipe on a weekly basis! All told, I've gone through 8-10 batches of it and it's gone into work lunches, company dinners, and just plain eating. What I've done to cut out the prep time, is to roast a batch of ingredients, and while they are cooling, place another batch in the oven immediately after that. I process the first batch of ingredients into soup, but the second batch of roasted veggies simply get pureed, once done, and the pureed base goes directly into the freezer. That way, when hunger strikes, I can save 2 hours of prep time, thaw the base, add the liquids and have HAPPY tummy's from everyone! My favorite soup recipe....EVER!!!

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very good soup. i roasted the veggies and used light soy milk instead of whipping cream, 4 c. veggie broth, and omitted the oil. great fall recipe- thanks!

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This soup was very good, and I didn't find it hard to make at all, just stick vegetables in the oven, roast, then combine and heat. I did add a little Tabasco and I only had half-and-half, but it turned out wonderful. A wonderful Fall soup. Thanks for the recipe.

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We loved this soup. I roasted the vegetables just like your instructions said to. Then I put everything into a large pot and used my emersion blender to blend it all up. Very easy that way. My husband and I thought the flavor of the roasted onion, garlic and thyme was sensational. I used fresh thyme and don't know how much difference that makes but it was delish. Put half of it in the freezer for later. Thanks Nurse Di.

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I loved this soup. I did not use the whipping cream and threw in 2 zuchinnis that I found in the vegetable bin. I just used my Thunder stick in the pot and it pureed perfectly. My girls even like the soup!

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Lacked sweet, mild flavor I expected from a squash soup. I found the delicate flavor of the squash completely masked by the stronger flavors of the onion and thyme. For anyone wanting to try this recipe, I suggest cutting the onion and thyme in half.

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