- Most Helpful
- Highest Rating
I had some home-grown Bon-Bon squash that I didn't like baked as it was way too dry. This soup was the perfect way to use up squash that otherwise would have ended in the compost pile. Best yet was that the soup is really REALLY NUMMY!!! I made a triple batch and froze in single-serving baggies. This recipe is a keeper with any variety of winter squash and no alterations.
Wonderful soup! We had this tonight as an appetizer course. Hearty and satisfying; the dusting of paprika on top at the end makes the color even more gorgeous. Such a healthy soup--we'll be having this many times. I especially loved the use of the seeds and strings from the inside of the squash as a way to make "squash stock"! Ingenious idea and terrific results!
I was a bit skeptical. Using the seeds and junk seemed like a health food nut idea. But, I tried it and was delighted. It is the best squash soup I've ever had. I used 2% milk instead of cream and doubled the brown sugar. I have a large garden with tons of squash. Much of it now goes into this wonderful soup, which freezes well, and my wife and I enjoy it on cold winter nights. No cheese. Low calories. Satisfying.
this is an excellent recipe... it's from cooks illustrated The New Best Recipe it's a great cookbook
Simply beautiful, flavorful, and easy to prepare. Enjoyed by self-proclaimed squash haters (who were told it was pumpkin-apple soup). Subbed 1/2 cup almond milk for the dairy and used 2 Tbs. brown sugar. Love the use of the seeds and strands for the stock; it adds depth to the flavor of this soup.