158 Reviews

Absolutely delicious! I added a pinch of curry powder to warm it up just a bit, and it took it over the edge to phenomenal. Now I am on the hunt for more butternut squash ....

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ChansonCooks October 10, 2010

I was skeptical about a thick, rich soup taking only 20 minutes to simmer but pleasantly surprised at the outcome. I did nuke the squash in the microwave for 10 minutes first, as I don't have the patience to work with the tough butternut peels. I also added a few dashes of ginger (as others here have recommended) and some Lawry's pepper (my personal favorite - love a little extra pepper!). Overall, this recipe was super easy and full of flavor. I served with a few garlic/butter croutons and some shredded parmesan cheese. It's a keeper! :o)

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Scouter Girl September 26, 2010

Very easy to make and so simple with fantastic results. It's got a mild flavor that is easy to spice up if you want. First time making anything using butternut squash and was very happy with the results!

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dEbBiE_oTaVa January 11, 2010

Very yummy! This is the first soup recipe that has had the exactly perfect amount of salt. Instead of the parmesan garnish, I stir in a little half and half before serving. Also, the second time I made this I roasted the squash in the oven then scooped it right into the pot - it worked beautifully, and saved me the step of peeling and cubing (I made a triple batch, so it was definitely worth it)

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breadmakingmama December 16, 2009

Holy WOW! YUMMY YUMMY!! I made this soup for a family gathering and it was such a hit! This soup is easy and very delicious. The things I did a bit different were, I used 1 1/2 tbs of butter instead of 1 teaspoon of olive oil and vegetable broth instead of chicken broth. I like to start soups like this with some yummy butter and we have a vegetarian in the family, so no chicken broth... :o)

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j.oday December 05, 2009

Fantastic! This was super easy to make. I peeled and cubed the squash ahead of time and put it in a baggie in the fridge. Then it only took about 25 minutes to cook and puree. I thought I had a spare carton of Swanson's chicken broth in the pantry but it turned out to vegetable broth! So I ended up using 1 1/2 cups of chicken broth and 1 1/2 cups of vegetable broth. The flavor was fabulous! Even my picky husband liked it. This is a wonderful, light and healthy treat. I split the finished product into 4 bowls (rather than 6 servings) and calculated WW points to be 2 per serving which included the parmesan garnish! Delicious, nutritious and easy to make. Who could ask for anything more?

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GSCook November 30, 2009

Very good. I was a little worried when it was cooking, but thought it was okay when it was done. BUT, I ate it for lunch the next two days and it was definitely better!

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909692 November 25, 2009
Quick Butternut Squash Soup