A hearty soup but not something I'll not make again. I added seedless rye bread; helped bring out some of the flavor and was a welcome accompaniment. Without that it needs too much else for this to be the recipe for success. I agree with most posters this needs nutmeg and/or ginger. Sounds like they took a yam/sweet potato soup and tried to change it up.
I love this soup! I do, however, make it with roasted butternut squash. I have tried making it both ways now, and enjoy the depth of flavor the roasted squash adds. Also great with a grilled or toasted cheddar cheese sandwich. Dunk it right in! Thanks for the great recipe!
In a word, Wonderful, thats all. YUM!
i wasn't nearly as happy with this as everyone else i'm afraid. my squash took about 45 min to cook and when i had blended it i found the soup watery and tasteless, even though i added an extra 2 cloves of garlic and subbed out half a cup of the water for the broth with white wine. i added 1/2 tsp dill, 1/2 tsp nutmeg, 1/3 tsp curry powder, 2 Tbs honey, another half a broth cube, lots of salt and pepper, 2 Tbs sour cream, a splash more wine, a bit more olive oil and almost a cup of powdered milk as well as topping with good grated parmesan. after all that it was fairly tasty but didn't taste like squash anymore. course it didn't start out tasting like squash either. i think if i make butternut squash soup again i'm going to start with roasting the whole thing for more flavor alongside plenty of garlic and adding some half and half to the base. and plenty more fresh sage and wine
Sorry--I wasn't a fan. It's kind of a lot of work dealing with the fresh butternut squash. My husband did enjoy it though, and said that the Parmesan cheese made it.
Not that this recipe needs another good review, but DH and I also thought this was a good soup--I forgot the parmesean (which probably would have made it great) and next time will remember! I had to increase the salt (though I think my squash was larger than the recipe called for, so that would make sense). I also added a dash of ginger, which added a nice warmth (as others have mentioned). Such a creamy soup with no guilty cream! Thank you for a keeper!
Very nice. Made in about 30 min using frozen squash from the garden. I followed directions as is, just adding still frozen squash to the broth mix, letting it simmer a good 20 min to soften. I also added a pinch of dried giner like other reviewes. Warm and comforting when coming down with a cold. Don't skip on the cheese, a good grating of Romano cheese on top was the icing on the cake. Served with toast points for dunking. Absolutely will make again.
This recipe was our family's first taste of butternut squash soup. It is amazing! Even our picky eater loved it!
so easy and yummy! I love it!