Butternut Squash Soup

I'm giving this a 5 even though I made several changes to suit our tastes. I am sure it is perfect exactly as is for people who like food a tad on the bland side. I added grated fresh nutmeg, more ginger (probably twice as much), black pepper, a little sherry, 2 T of finely minced crystalized ginger and a little lemon grass. My husband added some Louisiana red pepper sauce to his. This is a good, basic recipe that can be adapted to suit any taste. Thank you!

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For an even easier way to cook the squash, slice it in half lengthwise and place in a plastic bag, seeds and all, and cook in the microwave. Cooking time depends on the microwave itself. I'd say 10-15 minutes. When soft, remove the seeds with a spoon, then scoop out the squash. Fast, clean, and easy. The soup sounds delicious.

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Good flavor and easy. It turns out I don't personally care for the chewy texture of the grated fresh ginger, but it was a really flavorful and healthy soup.

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Like others before me, I added 1/4 tsp nutmeg and about 1/3 cup fat free half and half which helped the flavor greatly. I also had cubed butternut squash from Costco so I sprinkled olive oil and cracked black pepper and opened 3 cloves garlic to roast with it. The garlic didn't go into the soup. Without the additions, DH and I didn't love it but with them it was delicious. I will definitely make again.

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Like a few other readers I made a few changes. I added 1 16 oz can pureed pumpkin to the soup once all other ingredients have blended. This not only gives added fiber, but a nice texture to the soup. I always make a similar soup on Thanksgiving and will be using this recipe this time around.

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My husband and I made this as-is with chicken broth and the soup was wonderful. It's great with a fresh baguette and a dollop of sour cream. This recipe is definitely a keeper! Thanks! :)

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This was the first time dh and I had tasted butternut squash soup... and we were both very pleased. I added some cream to thin it and just a touch of cayenne to spice it up. A splash of lemon juice brightened the flavors and salt and pepper brought everything together. So very easy and delicious. Thank you for sharing! :)

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This super easy soup is delicious. I added pepper and nutmeg.

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Followed the recipe exactly. Not only was it super easy but it was delicious! Really flavourful, loved the ginger. Can't wait to have it again. Thanks for the recipe!

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Excellent!

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AWESOME!!! Prepared as written (with the exception of the ginger--I don't like it) and it was wonderful. Very flavorful and filling. I made it for myself and will probably cut the recipe in half next time. Can't wait to make it again!!

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This soup is delicious! I didn't have fresh ginger, but used ground, and it was still really tasty! I'm definitely going to give it a try with the fresh ginger next time, which will be soon! I also microwaved the squash, which made it much quicker and simpler, which suits me best! :)

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Yummy! Made it for my birthday lunch. I forgot the fresh ginger so I
used powdered and I'm sure fresh is much better! Thank you so much
for this recipe that will be added to my soup rotation!

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This was absolutely delicious. Family loved it. Try adding a few sprigs of fresh thyme to the broth while it simmers (and remove before blending) and adding just a dash of nutmeg. I definitely recommend making this. It's the simplest butternut squash soup recipe I've found, and is fantastic.

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so easy and so good. Loved it. Will make it again. Thanks!

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This is definitely a delicious winter soup!! I added 1 tsp of nutmeg which really gave it a great flavor. The ginger was also fantastic. Also, the squash doesn't need to be cooked quite 45 minutes. It was browned on top and extremely soft at 35. Thanks for a great recipe!

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I love this soup! I followed the recipe to the letter. It was so good, there almost weren't any leftovers for lunch the next day.

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This is an excellent soup. It has a great taste, it's something new, it's not too hard to make, the ingredients are easy to find, PLUS it's pretty healthy for you too! That's a hard combination to find in most meals. My one word of caution about making this cook: use a baking sheet that has raised edges that can catch the run-off from the squash as it bakes. When I opened my oven to get the squash after 40 minutes, I found that some of the juices had run off and formed a smoldering pool at the bottom of my oven(!) An easy precaution solves this though. Enjoy your soup!

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This was a super easy recipe to make. The worst part is gonna be doing the dishes! The dab of sour cream adds a nice richness that makes it feel gourmet! Yum!

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