71 Reviews

yum!

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Messy44 November 01, 2010

Everyone liked this soup a lot. However, we liked it more when I used curry, cumin and some other spices for more flavour. I also like to roast the squash for awhile before adding to the pot. The bacon really topped the whole thing off and added some nice texture. Thanks for a great recipe!

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kween_bee3 April 20, 2010

We have been making this soup for over a year now after we found it on this site. We LOVE it. My five and three year old do too. We do cut down on the black pepper and red pepper to keep it from being too hot for little ones since you can always add more later, but the flavors in this soup are amazing. I was turned off for a while by the amount of steps, but it is so easy I can do it without the recipe now. Thank you thank you thank you for posting this!

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janiceswilor March 21, 2010

I made this soup for my parents and my husband and they loved it. I followed most of the recipe, I just excluded the whipping cream and the sour cream, and we didn't miss it. It was great and I will definitely make again. Thank you so much!

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Trini_Can_Cook February 02, 2010

Followed to the T, but I didn't like it at all. Must be a taste thing, as I was sure I would. However my kids and husband loved it, so guess it was just me. :D

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GrumpyIrishLady January 27, 2010

Excellent soup - I just made it this afternoon. Very easy to make. I did substitute sour cream for heavy whipping cream and added ginger. Pure comfort food!

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LaurelAnn January 22, 2010

WOW!! This is spectacular soup. The only changes I made is I used a 2inch cinnamon stick in the soup and removed it and the bay leaves before pureeing it. I have a chef friend and his tip with this type of soup is to strain it using a fine mesh strainer. Make sure you push it through with a spoon though, you should only have a couple of tbsp left in the strainer at the end. This is just the celery strings etc. Anyway this was soooo perfect.

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bitch'n kitchen January 17, 2010

Wonderful soup. I omitted the heavy cream and it was still delicious. This was better than anything I've tasted in restaurants. Thanks, Kim!

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jwilhelmsen December 04, 2009

I loved this soup! I was tempted to skip the bacon on top, but I'm glad I didn't. It really pulled all the flavors together, and mixed with a little sour cream was delicious. A definite 5 star-thanks for posting.

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kelly.lawver November 30, 2009

I thought this was good but I didn't like the tang the lime gave it so next time I will omit the lime juice. I used maple bacon and I feel it complimented the sweetness of the squash really well. Also I didn't have carrots so I used parsnips and I didn't have a granny smith so I used a pink lady (half of one because it was huge) and it tasted great. I also didn't have allspice or anything like it so that was omitted.Also, I roasted fresh squashes in the oven (halved and face-side down on a lightly greased baking sheet) for about 30 minutes at 425 degrees, or until soft, before adding them to the pot.

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Aaaadriaaaannn October 29, 2009
Butternut Squash Soup