- Most Helpful
- Highest Rating
wonderful, simply delicious, there is not too many more words to describe this soup, all the flavors blend wonderful together, I love the addition of the fresh ginger, I increaded the garlic by 2 large cloves (can never have too much garlic lol!) also added in a pinch of cayenne pepper, thanks for sharing such a wonderful soup recipe that my family thoroughly enjoyed tonight!
This was amazing! I have never tasted such good soup, if I don't mind complimenting myself! I skipped the butter, just sauteed the onion in veg. oil. I also had an old leek left in the fridge, so I chopped that up and sauteed it with the onion. I used my homemade chicken stock and minced some frozen ginger I had in the freezer. It was so delicious after I used my immersion blender to puree the soup, I skipped the cream --- It didn't need it! Thank you! I'm making a second batch right now, checking the ingredient list, and thought I'd leave the review.
Fantastic! Like another reviewer, I omitted the butter (used olive oil) and the heavy cream (used 6 oz of plain, Greek yogurt). I also added a Granny Smith apple -- extra delish! Couldn't decide at the end whether to add cinnamon for sweetness or cayenne for spice, and ultimately forgot to do either. It was superb all the same!
Incredible! Silky smooth & wonderful flavours!
This is my first attempt at making squash soup as we are not big squash lovers. Wow! It was delicious. I made it as written but halved the recipe since I bought the smallest squash in the store. I added some red pepper flakes to mine and a dollop of sour cream to both bowls. Will definitely make again.
Absolutely divine! I've never had butternut squash soup before, so this was a revelation. The instructions were easy to follow, and like many other reviewers, I too used some cayenne pepper. It was amazing on the day I made it, serving it with homemade crusty bread, but it became something brilliant on the day afterwards. Would definitely make again. Thanks for posting!
Great recipe! Super easy and the roasting really brings out the flavor of the squash. I did swap nutmeg for cinnamon because my cinnamon is old. Next time I'll just use 1/4 cup half and half. THanks for hte keeper!
This was wonderful! Added a great big honeycrisp apple and had to sub the cream for evaporated milk. Would make again!
Very good recipe. I almost doubled the squash and cinnamon, added a little flour and water paste and let simmer to thicken it up. After it thickened, I added a little half and half and parsley flakes at the end for color and it was delicious! Will definitely make this again.
Wow - this soup was delicious and impressed my dinner crowd. I don't usually review recipes, but this was so outstanding I just had to put in my $.02! Definitely will be making this for Holidays. Thank you!!