Wow, this was great. I was craving a soup like the Butternut Squash soup at Bruegger's Bagels. I think this outdoes theirs. I admit I did make a few changes/additions. I used a sweet potato for the regular potato, apple cider for the wine and added a dash of ginger and cumin. Oh, and I used a Honeycrisp apple (very similar to Granny Smith but not quite as tart) instead of the Granny Smith. I will definitely be making this one again. A tip for handling the butternut squash-microwave whole for a few minutes, let cool then cut in quarters, seed, peel and cube.
I made this soup, leaving out the cream & using a hand-held blender. It was awesome! I made another recipe the next week & was so dissapointed that I had to find this again & write a review. The apple & carrots are the key to making this soup tasty and hearty.
Great base - experiment with spices how you like. Can substitute apple cider vinegar for wine. Cinnamon is a great fit with the apples & the squash.. as are nutmeg and ground cloves. Tastes better after a few days. I make ahead and freeze in jars to take to work:)
Perfect soup! A balance of tangy and mellow sweet and savory comforting fresh and wholesome. The only changes I made were to add a little celery that needed to be used used heavy cream because that's what I've got and to leave a little texture when I pureed it.. Garnished with beaten heavy cream and chives. Perfect perfect perfect. THANKS!
Love this soup. I've made it several times in the last few weeks. I used canned pumpkin in place of the squash to save on some time. I also never ever have leeks on hand so I used regular onions. Used butter substitute and fat free half and half. No need for the extra fat. This soup does not need it. I've also given it a few shakes of sage,thyme,rosemary and black pepper in addition to the nutmeg. Awesome soup. Just made it again tonight and added about 1 tspn of chopped fresh ginger just to give it some kick. It was super. Topped it with fat free sour cream and some homemade croutons (recipe from this site) Thanks for sharing !
This was delicious though I did not follow the recipe to a T. I was hoping to not add the cream (lactose intolerant) so I tried it before adding--delicious without it! This was a family hit.
We loved this soup. I followed the suggestion of using a sweet potato rather than white potato and liked that idea. Lazy me also used vegetable bouillon powder to make the stock. And I omitted the cream and didn't miss it. Will definitely add this to our list of favorite soups.
I LOVE this recipe. My picky 7 and 2 yr olds eat this up like there is no tomorrow. I bake the squash in the oven with olive oil and salt and pepper (cut in half). When I pull that out i start putting the soup together i add the squash last by just scouping it out of the outer peel and right into the pot. SUPER EASY I will definately be making this regularly
Mmmmm this soup is good! I made the recipe pretty much as directed. The only changes were that I used roasted butternut squash I had made the day before and I added @ 2 tsp of light brown sugar. I will definitely be making this one again!
I thought this was going to be a fantastic soup but it was super bland and not flavorful at all. I agree with some other reviewers on those counts. I followed the recipe exactly without the optional wine. It was so bland what after we tried it we went back and added a lot more things like cinnamon cloves more salt just trying to get it to taste great but it still is just a very bland soup. I very much prefer the Creamy Butternut Squash with Cinnamon Soup from this site. NO comparison!!
