158 Reviews

I have made this soup more than 10 times over the past 2 years. I can pick up big squash for 1.29 Each not per pound so this is old faithful when it comes to cooking. <br/><br/>Don't peel the squash, oven for about an hour cut in half length-wise or microwave(I don't poke the squash and have not had a problem YET) Wait for them to cool down before gleaning the meat. <br/>Add Cream or milk.<br/>Parmesan cheese take it or leave it. <br/><br/>The recipe is better with chicken broth/stock so when my vegetarian sister-in-law not attending dinner I use it otherwise its good with vegetable stock.

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mikechudy October 25, 2013

Used rosemary & added an apple cut up and seeded when I sautéed onion and garlic. Delicious. Freezes well too! Will try tip on microwaving briefly before peeling, really hope it makes peeling easier.

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Sassy12376 October 19, 2013

This turned out so good! I did put the squash in the microwave 5 min each side before trying to peel or cut, made prep so much easier. I didn't have onions or sage so I used leeks and thyme. Turned out so delicious! Will definitely be making this again!

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txgirl15 October 17, 2013

I made this almost to the letter. I used shallots instead of onions, I also added 1/2 t. of finely chopped fresh ginger and 1/4 cup of half and half. I pureed it to the point of no chunks. One of the best and easiest butternut soups ever. This is a keeper. Thanks.

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kaemurphy October 02, 2013

Yumm!!! So simple!! Next time I'll go a little easier on the sage, but this was great and low calorie and Points!

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Morgan J. September 05, 2013

Great recipe! It's a bit of a process, but the end result is worth it. I cut the squash in half, poked some holes in it and microwaved it ten minutes before peeling, etc. I also put it in the food processor prior to cooking it, and then again after the soup had cooled down. I put in a dash of cinnamon when I ate it, and it was delish! Thank you for this recipe!

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TracyFL April 01, 2013

Love this recipe! I add some red curry powder to give it just a little more kick (personal taste).

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MattyR March 01, 2013

Good tasting soup...I roasted the squash, cut in half, put on foil on a tray after spraying with an aresol cooking oil spray, gives a rich product and makes peeling a breeze. This makes a thick soup and makes the possibility of adding at least 16 additional ounces of chicken broth a definite alternative without affecting the quality. Cheese toping prior to serving was an added bonus. Will make again.

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jkduffy1200 February 09, 2013

I made this tonight as posted except I added 2 tsp grated fresh ginger and one large japanese pear (apple/pear) cubed. After I pureed all of the squash and pear I added a large dollop of sour cream because it looked a little watery. It was very good! And it was quick.

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JulieCHopp November 25, 2012
Quick Butternut Squash Soup