Slightly sweet, this is one of the best soups I've had in a while.
Soo delicious! I used the whole butternut squash and roasted it on a baking sheet on broil for 5 min or so to bring out the flavor after cubing it. I also have lemon thyme plants in my yard so I used that instead of regular thyme otherwise I followed the recipe in order with the same sesonings. Perfect for the first snow in the mountains. Thank you.
Read MoreSoo delicious! I used the whole butternut squash and roasted it on a baking sheet on broil for 5 min or so to bring out the flavor after cubing it. I also have lemon thyme plants in my yard so I used that instead of regular thyme otherwise I followed the recipe in order with the same sesonings. Perfect for the first snow in the mountains. Thank you.
So delicious! I used an entire 5 lb butternut squash, tripled the fresh thyme and garlic, and added a leek, but kept the stock at 4 cups. While I was pureeing i added about a cup of whole milk. Upon tasting I added some garlic salt. This soup is so good. It thickens a bit while it cools. Thank you for this one!
WOW!!! I just made this soup and it is amazing! It was simple to make and tastes delicious. I added an apple for a little extra sweetness.
The only change I made to this recipe was to oven roast a whole squash instead of a half. I cut it in half, and cooked it at 400 degrees for about 30 minutes with a tablespoon of butter in the middle and seasoned with salt and pepper. I left everything else the same. This was honestly the best butternut squash soup I have ever tasted!!!! And I was so happy that it didn't have any cream or potatoes in it. Thank you for this recipe, my entire family loved it! Three generations of us :)
GREAT soup! I took some of the reviews advice and changed a few things: Pretty much quadrupled the quantity, i added 2 peeled apples when i simmered the squash, then when i was blending it i added 2 cups heavy cream. it was seasoned perfectly!
I roasted the squash with garlic and broth before making the soup. It adds a richness the boiling can't touch. Other than that I made as directed. Five moms asked for the recipe. Great and easy soup!
We really liked this recipe, but next time we will use a cup less chicken stock and more squash. Also, we might cut back on the cumin. Otherwise, very good.
an easy 5 STARS i used a whole squash cut in half seasoned and roasted. i also added a little cayenne pepper to spice it up a bit and about a cup of 10% cream. I didn't have thyme but I wish i had i think that if its even possible it may have made it better. I also topped each bowl of the soup with a dollop of sour cream. Thanx for this recipe
Oh my gosh! This was so good. I used only 2 cups of chicken stock and 1 cup of cream added before I pureed ingredients. And I used the whole squash.
OMG....Divine! Thick,rich flavor. I added 1 cup of heavy cream to enhance the flavor. WOWWWWW! Tastes like something fancy served at the Ritz Carlton(or any 5 star restaurant) Bon Appetit:)
Wow, this really is delicious...I truly am surprised how good it is! I bought a halved butternut squash at the grocery store, not even knowing what to do with it when I got it home. Searched this website & thought based on the other reviews, that this recipe must be pretty good. I too, roasted the squash, onion & garlic together. Such a great sweet taste! I did get impatient while roasting & took the squash out a little too early. It didn't puree as smooth as I would have liked. Used slightly less stock...I had really good turkey stock that was leftover from Xmas dinner; So I didn't even bother w/ the bouillon. I did add some evaporated milk for creaminess & a touch of cream cheese just out of curiosity. Omitted the allspice, but did add a pinch of curry instead. This is such a versatile recipe, you really can add what you like & make it your own. I definitely will make again. I'm even considering adding some butternut squash to my garden next year :)
This is an excellent recipe. I did take the advice of other reviewers and first baked the butternut squash (cut in half, removed seeds, salted and peppered cut side, pricked skin and oiled pan and skin - placed on cookie sheet in 350 degree oven for 45 minutes - removed and let cool), and then scooped out squash and added to pan with butter, onion, garlic, thyme and chicken stock mixture for about 10 minutes. I then added the cumin, allspice and salt and pepper. I let this sit until the rest of the meal was ready and then warmed again and put in blender just prior to serving (I ended up straining out some of the liquid to get soup to the proper consistency. I put a dollop of sour cream in center when serving. This was well received!
I made this soup for my boyfriend and his parents and it was a HUGE hit! Super easy to make and sooo good! The few changes I made were the following: roasted my squash in the oven until it got a nice golden brown caramelization color (if your squash is not the best quality or may not be the sweetest, roasting it will deepen the flavor and bring out the natural sweetness of the squash) . Didn't have allspice or chicken bouillon so I just left it out. Used my own homemade chicken stock. Added 3 small sweet potatoes (orange - not white ones) that I had hanging around. While blending it, I added a little half and half (milk would be good too - just didn't have any on hand at the time) to make it a little creamier. The end result was a better soup than the one my sister makes - which is pretty awesome too. This is DEFINITELY a keeper. Thanks for sharing!
This soup was terrific. I used 3 small butternut squash, cut in half, roasted in oven at 450 for 45 minutes. Scooped out squash, refrigerated until I made the soup, the next day. The only other change I made was to add half of a diced jalepeno pepper to the onion, garlic mixture. Perfect combination of spicy/sweet.
Tasty! I used dry thyme and a whole (but smallish) butternut squash. Added some chardonnay to the mix. Yum, yum, yum!
Home run of a recipe. I followed the modifications suggested by one of the commenters to peel and cube the squash, then roast under the broiler for 10 minutes (stirring once after 5 mins). I also added about a cup of celery to the garlic and onion sautee. I used half vegetable broth and half chicken broth. Wonderful flavor. I will definitely make this recipe again soon.
Very good. I also roasted the potato and squash before it all went into the pot with onions and garlic. Used veggie broth since I had no chicken broth on hand so I left out the bouillon. Next time will use chicken broth. Used a dash of cayenne pepper because I always spice my soup with cayenne. Good comfort food and will keep for the regular rotation of soups.
I made this pretty much as written, except that I used a whole squash since it was pretty small. The only other change I made was to add a dash of ginger. I did have to simmer the squash for about 25 minutes until it was tender, though. I think the taste and the texture are perfect. Thanks for the recipe!
This is the first time I've ever tasted butternut squash. I added a little half n half as one of the reviewers suggested and used dried thyme instead of fresh. It was delicious.
anyone finding it a little stocky should try substituting half the amount of stock with coconut milk, which adds a creamy texture and goes well with the small red chilli that I also added, which I just can't physically cook any soup without :)
Perfect use of leftover frozen squash. I broiled the cubed squash them a little in the oven before cooking them. Since I didn't have Allspice, I used cinnamon & nutmeg instead. Still turned out delicious without the thyme. Will definitely keep this recipe in our binder!
So, I've never had butternut squash soup before, let alone cooked it myself, but I had half a squash and all the rest of the ingredients on hand, so I thought I'd give it a whirl. I'm glad I did because this is a very good soup. I didn't have fresh thyme, so I used about 1/2 tsp. dried. With my first couple of sips I thought it was maybe too much thyme, but as I continued to eat it, I enjoyed it more and more! I love the hints of allspice and cumin. They aren't overpowering, but complimenting. I would recommend using paper towels to hold the blender cover on, unless you want soup all over your dish towel. I had a delicious lunch with this soup and a toasted sandwich!
I'm giving this four stars because this was a very quick and easy recipe. This was my first time cooking and eating butternut squash soup and I have to say although I love butternut squash, I'm not a big fan of the soup. Has nothing to do with the recipe, just my taste preference. I used one whole (medium) squash and can't imagine only using half...with 4 cups of stock it had very little body even with using the entire squash. I used 1 1/2 cups chicken stock and 3 cups beef stock because that is what I had on hand. I also did not have allspice so I used a dash of nutmeg and a dash of cinnamon along with the cumin. I think I would have liked a little more thyme and maybe a little more cumin, just not sure as the color and consistency of the soup may be my issue as it looks a little like baby food. Thanks for posting such an easy recipe with easy ingredients so that I could at least spread my wings and give it a shot.
Ever since the first time I made this I've been making it again and again. The only thing I do differently is I roast the squash ahead with the seeds, scoop it out and use it from the freezer (thawed first). Add a dollop of yogurt and a pinch or so of Garam Masala seasoning and it's just out of this world. I like a little sweetness to it, so I also add some sweetener to it (just for me at the table). Oh and I also like a spice to it so "Slap Yo Mamma" spice is also great in this.
Really simple to make and yummy to eat. I was a bit leery about allspice and cumin but it was great. I took a shortcut and used cubed butternut squash from Costco - I find cutting squash to be extremely hazardous!
The flavors of this recipe compliment each other wonderfully! My dinner party group raved about this dish! It is one of my new favorites.
Very nice recipe Chester! Simple to make and tastes very close to restaurant quality soup. We've found that using a 4 lb. butternutt squash for the 4 cups of broth gives a nice level of thickness.
Really very tasty! I followed the recipe exactly but added a few changes like others suggested... I added 1/2 c half and half before pureeing and i topped it off with bacon and a touch of sour cream. I couldn't believe I made it! Flavorful and easy for the new soup makers such as myself. Definitely a keeper and worth trying...
This was a straight-forward soup that was simple to make with standard pantry items. I didn’t bother with adding the chicken bouillon because I used my home-made chicken broth which is very flavorful. I snuck in a few tablespoons of cream just to add a little creamy richness. This soup didn’t have a lot of complexity of flavor, but was very satisfying and very good.
DELICIOUS! Loved it! Had it on christmas before dinner. WOnderful. Did 3 cup sof lowfat loww sodium chickenbroth and after using a hand blender added 1 cup heavy cream. Super easy, big thumbs up!
Very easy and very tasty. I cut the squash in chunks, tossed in 2 tbsp oil, salt and pepper (to taste) then roasted it for 15 minutes at 400 degrees. I cooked the garlic and oinion in butter and oil. I added the squash and stock and brought it to a boil, reduced the heat and cooked for about 20 minutes. I did not use the bouillon. I used an immersion blender to puree the soup.
Just made this soup, as one review mentioned I would use more squash next time, as we all know squash vary in dryness, mine was wet so the soup was too watery. Drier squash would make a drier soup. Flavor was great, the recipe simplistic for me that's what great cooking is all about.
Oh my goodness! This soup was amazing! I will definitely be making this again! This was my first try at making a butternut soup, and I don't know if I'm going to make it past this recipe to try others. I followed the recipe as is, with the exception that I added only about half the chicken stock. Seemed like it would be too thin if I added the full amount. That, and I added way more than a pinch of cumin and allspice, since I absolutely love those spices. Delicious!
To this I added a dash of curry powder, a dash of cumin, a dash of cayenne, salt and pepper. Also, added a little garlic to the boiling veggies. Topped with a dollop of fat-free sour cream and this was delicious!!! lol, ok, the kids were not thrilled with this but ate it (especially the youngest noticed I put a vegetable or two too many, lol) but the husband was literally licking his bowl and moaning in pleasure with every bite. I think over all, this deserves a major thumbs up!
Delish! Sauteed celery and carrots with the onions, then added some canned chickpeas after partially pureeing to leave some chunks. Drizzle with some olive oil to serve. The textures keep it from looking like baby food. :)
So good! I was looking for a lowfat version of butternut squash soup, and even when I doubled the butter to 3 tbsp, it still worked out to 3g of fat per cup. I used an entire 5lb squash as I wanted a thicker soup, and upped the seasoning to 3/4 tsp of the allspice and cumin, as well as a dash of nutmeg. I served with some lowfat sour cream on top. Even my pickypants fiance loved it!
I liked this, but only after I added extra cummin to the recipe. John did not like it at all
This is the first time I have ever made butternut squash soup and it turned out excellent! I love how savory and sweet this recipe is, even my mother-in-law loved it!
This soup was awesome! I did not have any Thyme, I used an entire squash (which I roasted first to bring out flavor and ease of peeling), added an apple and 1 can of evaporated milk. It got rave reviews from my guest - thanks for the recipe!
We thoroughly enjoyed this great recipe! Prepared it tonight and roasted the squash as recommended by Airisaiia and it was simply outstanding. Kudos to you!
fabulous flavor-I recommend using the cream as others have suggested. Also added nutmeg and cinnamon!
As written I felt the soup was missing something, but with some tender loving care I was able to bring it up to par...that was weeks ago already, however, so I can't remember what I did to "fix" it! It was definitely improved the following day, and I froze a small portion to use as a base for risotto in the future.
Fabulous! I roasted my squash in the oven (drizzled with EVOO and threw on some extra garlic cloves) first. I also added some red pepper flakes to give it some heat when adding in the cumin. I had to use dried thyme since I didn't have any fresh sprigs but it worked out just fine. If the soup isn't quite thick enough, you can add a bit of cream to thicken it up. A keeper for sure!!!
I made this and originally did not use the cumin. I did end up adding it and I don't care for it. I thought it was pretty good before the cumin (which I love) I just don't think it should have been added. My husband thought it was really good and even the daughter liked it.
This soup is delicious! I prefer my soup a little more thicker and creamier so I made a few changes. I added the whole squash, 1 apple and approx. 2/3 cup of cream.
I made this soup today not quite knowing what to expect. WOW! In my opinion it is outstanding. Great soup for a cold winter day like today. I accompanied it with whole wheat pita sliced down the middle and toasted until crispy. Did not add butter, but you certainly could to enhance the toasted flavor. A great way to get the benefits of squash in a tasty dish. Liked it so much that next time I will double the recipe. Baking the other half of the butternut with apples and pears using another recipe from this site, as I complete this review.
Tried this soup. . .and it is a definite Winner! However I put my own lil spin on it. I used some Canadian back bacon, chopped it into small pieces, and cooked the onion, garlic, (I added a shallot) , and curry powder in the pan. . .once that was done I followed the recipe pretty much as it was, However, I added some green herbs to the soup as well as subs. the allspice with nutmeg. :-) Try it, ya won't be sorry!
Very easy, flavorful and healthy soup! I roasted the squash before adding it to the pot. Used dried Thyme instead of fresh and omitted the bouillon cube. I'm enjoying a cup of this wonderful soup as I write this! I will definitely make this again.
This soup was very tasty,very tasty. I found pre-peeled, pre-cubed butternut squash at Costco that made preparation super easy; it was in the cold room where you find lettuce and sugar snap peas.
This has become a staple in my house. Have tried it both with and without added an apple - delicious both ways!
I added a can of cannellini or white beans during the blending process and I used my Immersion blender plus extra thyme. White beans add a richness and protein without adding fat. I skipped the bouillon too and used low sodium broth
I just made this soup for thanksgiving and everyone loved it and wanted the recipe! The only change i made was that i roasted the squash first and then added it to the pot.
Doubled the recipe. This soup is thin. Not thick, which is fine for me but if you are expecting a rich thick soup keep looking for another version. I chose this for the low calorie count. It's very tasty. Not too sweet which is great!! I made this to pop individual servings into freezer for fast lunches.
This recipe is so easy and delicious! My squash was roasted and I used a bit if curry powder as I don't like cumin or allspice...both hubby and I LOVED it. Thanks for sharing such a great recipe.
Absolutely delicious. Been trying to find foods that are healthy and that the kids will eat. Tried this exactly as written and the whole family devoured it. My husband insisted there was heavy cream in it... which makes me think it doesn't need it. Will make again and again!
This really is the best butternut squash soup EVER. I never have thyme on hand, so I switched it out for a jalapeno, which I sauteed with the onions and garlic. I also doubled everything except the stock, which produced a great, thick consistency.
This is a good base soup. You just need to add ingredients to your liking. I put more cumin, allspice, and garlic and added Italian Seasoning, apples, 1/2 & 1/2 and a little bit of cornstarch to thicken it. A very good soup, though. Thanks for the recipe!
Four cups of liquid would be too much for half butternut squash. I used a large squash and used the four cups and still felt the soup was too thin. Simmered a little longer to obtain desired consistency. Added a little curry powder as per other reviewer and it was perfect.
Wonderful warming soup! And simple to make, I always save the broth when I boil chicken, turkey, etc. I cool it and remove the fat from the top and freeze in baggies. I used the broth from boiled chicken in the recipe, also I found that fresh Thyme can be frozen in the store package and is easily removed from the stem, again wonderful recipe! Thanks for sharing.
Very good. I think next time I will add a little Apple. My son and daughter-in-law thought it was fantastic.
I love this recipe. It is simple, easy, healthy and I don't have to run to the store for some weird ingredient. I always double it.
Wow...this was the first time I'd made a Squash Soup. I used a full butternut squash, left out the cumin and allspice (as I didnt have any) and it turned out great : ) Cant wait to take this to work for a warm lunch...uummm
OMG! I've never even eaten butternut squash and decided to try this with 1/2 a squash and the other half roasted with potatoes as a side for dinner....AMAZING! I kind of winged it a bit as far as proportions and wish I made more. I added a bay leaf while I simmered the final product and a dash of cayenne and the sweet and spicy was perfect for us. Thank you so much for turning me on to this flavorful squash:)
Had some frozen butternut squash, so decided to try this. It turned out well, a very flavorful soup I will be eating for lunch this week. Please heed the warning about not filling the blender too full. I did and had a mess on my hands, and my shirt, and my pants.....
I added a sweet potato because I had it and about 1/2 of almond milk. Also about 1/2 tsp cinnamon.
Way too much butter. I think next time I'll just saute in a little olive oil. Other than that - delicious and easy.
I made this for my family tonight and my son was giving me a hard time about not cooking the squash like I usually do with the brown sugar and marshmallows lol. But after everyone tried it they asked for seconds. Thank you!
I used vegetable broth instead of chicken and cut out the allspice since i didn't have it on hand. It was still delicious.
So good and great suggestions from others. My only suggestion...sprinkle on some pepitas (dried pumpkin seeds) right before serving. Looks great and the slight crush in fun.
The original recipe for this soup is a bit bland. To make thicken the soup we used less water/broth, and to make the flavour more dynamic we added finely crushed almonds; what a difference!
Amazing soup!!!! This is a keeper!!! It's also easy. The hardest part is peeling and cubing the squash, but I had half a squash already cubed in the fridge. (Actually, the only reason I tried this was that I was trying to find a recipe to use with my leftover squash - just can't stand the thought of wasting good food). I also decided, after reading some of the reviews, to bake it rather than boil it because I love the sweeter taste of baked/roasted veggies, and that's the only change I made. Perfect flavor and consistency - just like another reviewer said, this is a 5-star restaurant soup. Thanks for sharing!
Great dish, we made a few changes. I roasted the squash before boiling it. I used vegetarian broth and boullion, used the entire squash, added a pinch of cayenne, and 1/4 tsp of cinnamon. So good!
I added an apple, 1 potato from garden and used homemade broth!! Totally delicious fed 4 hungry men for lunch with it!! Next Time i will roast veggies!!
awesome recipe! I found that when I added 1/4 tsp. of nutmeg it took the soup to a whole new level and perfectly balanced the flavors!
Delicious! The only thing I changed was to double the recipe and add 1/4 cream. Next time I'll roast the squash instead of boiling it and I'll use 1/2 the recommended chicken stock b/c I like a thicker soup. Great starter recipe. There are endless yummy ways to tweak this recipe.
Yes, probably the best butternut squash recipe I've made. I followed the recipe pretty closely, and it was delicious--so rich and buttery. Using a towel on top of the blender is absolutely mandatory, though--I learned that once the hard way. :)
This is also a great recipe for the Magic Bullet if you use one. All (modified amounts) ingredients in except cream, microwave for 4 minutes, add cream and blend. Simple single serving recipe!!
AMAZING! I felt like I couldn't get it into my mouth fast enough! I used the other half of the squash to make fries, and served those together with grilled cheese. The BEST lunch I've had in a long time!
This was delicious. I love blending soups to make them creamy. This one had the right richness and sweetness mixture to it that it was so good.
This is fantastic! I doubled the recipe but thought it was too watery so I let it boil down a bit. I also cooked the squash in the microwave like you would a potato (stabbed it 15-20 times). It was much easier than cutting a hard raw squash! Hope you enjoy...I certainly did.
I loved this soup for a dreary fall evening. Even my two and three year olds loved it! I did add a bit of heavy cream for an extra rich flavor, but otherwise I followed the recipe. It's super easy to make and it makes a really yummy meal!
I give this four stars because I am sure it at least deserves that. I did make some changes on how I made my soup but it was this recipe that got me started.
This has great flavor and consistency; I used a hand-held mixer to smooth it out, after which it was perfect. Terrific for canning!
