Fall comfort food at its best. Garnish with fresh homemade croutons and bacon.
The interesting thing about this soup was that the taste kept changing so significantly across every step. Was very very pleasantly surprised with the flavor after adding the cream. And, indeed, add the bacon because it makes the soup!!
Read MoreThe flavor was good, but the consistency was that comparative to baby food.
Read More The interesting thing about this soup was that the taste kept changing so significantly across every step. Was very very pleasantly surprised with the flavor after adding the cream. And, indeed, add the bacon because it makes the soup!!
I'm usually a disaster in the kitchen but this was a no brainer & it came out perfect & delicious. I used philamom's advice to use a hand-held blender, great tip! I also went to Whole Foods & got two 20oz.each packages of peeled & cubed butternut squash, it makes 10 servings in this recipe. I used crystallized gourmet honey (I used "Miele d'Fleur", a product of Spain) & didn't puree completely...the flavor & texture were incredible! Now, it's a bit heavy so next time I'd go a little easier on the cream but all in all, such a fantastic recipe!
Two things kept me from giving this recipe 5 stars: It was too salty, and the chicken stock should have been added in two parts. 1) I'm the salt queen. I put extra salt on everything! So when I say "too salty," believe it! Next time I make this, I'll put 1 TEASPOON to start, then let others add what they want at serving time. 2) Adding 32 ounces of chicken stock before blending made for a dangerous situation. Even trying to hold down the top of the blender as instructed, the top shot off and hot soup flew everywhere (including on my hand)! If you have a handheld blender, use that to blend right in the pot. That worked really well for me. If you don't have a handheld, I would add about two cups of stock when cooking the squash/onion mixture, put that mixture into the blender when cooked, and add the rest of the chicken stock after you pour it back into the pot. Then simmer for a few more minutes before adding the cream. Keeping these two problems in mind, I will make this again! It really was delicious.
This was very yummy soup! I bought a package of peeled butternut squash cut into large chunks from Trader Joes. I highly recommend it, to save time. However, I realized it was only 1lb 2oz, so I made 1/3 of the recipe. I added about 3-4 minutes onto the simmering time once I added the broth as they were big pieces. I then put it all in Vitamix blender and blended it on high about 3-4 additional minutes. Only change was I didn't have heavy cream so, I used 2% milk and 1 Tblsp of butter. It worked fine for last minute. This is very much like the butternut squash from the nice restaurants, except I liked that it was not loaded with cream and butter, and I know what went into it. I got 3 servings with 1/3 of the recipe, which was fine for dinner tonight. TY!
This was so good and so easy to make! I didn't even add cream. Flavor was great.
Very tasty! Reduced the cream by a little bit, but left everything else the same. Thanks for sharing!
OMG!! This soup is sooooo good!! Super easy to make. I bought the cut up butternut squash from Costco (no chopping)and cooked per instructions. You have to try this soup! Thanks for an awesome recipe~!
This was so easy and sooo good! I used Agave (2Tbls) instead of honey and I think that was the secret ingredient. I also used vegetable broth instead of chicken...and skipped the cream. Truly was rich and creamy without it! This is going to be a Fall/Winter staple.
This is probably my favorite butternut squash recipe so far. I frequently skip browning the squash in the pot and instead cut the squash in half, butter it and cook it on a cookie sheet for 30 minutes to make it easier to peel. My favorite variation to try is adding chopped pears. Using two bartletts add a great sweetness and depth. I haven't noticed the saltiness problem other people have mentioned, but I always use unsalted chicken stock in my cooking. Also, since I hate measuring honey, I usually give my bear around 20 quick squeezes. That seems to do the trick.
Very yummy! I tried roasting the squash in the oven for 30 minutes, then mashing it and adding it to the caramelized onions and proceeding from there. A bit salty for us, so I'd half the salt and add more to taste. Otherwise, very good!
Super smooth and satisfying. I added 2 cloves roasted garlic just after cooking the onion. With or without the garlic this is a beautiful, luxurious winter soup!
I've been on a soup-making kick all winter and this is tops! I made it exactly per the recipe except for substituting vegetable broth, as I'm a vegetarian. It has just a delicious combination of sweet and savory taste--nice complex flavors. It's not easy to make, what with all the squash chopping, but I'm afraid there's no getting out of making this again.
Delicious! Cutting the squash was tedious,but I’ll definitely make this again.
YUM! i vegan-ized this (meaning NO animal ingredients at all) by using vegetable stock & soy creamer, instead of real cream. holy yum, it's rich, peppery, slightly sweet...i'm not even hungry but can't get enough "samples," ahem...trying to save the rest for the week as i intended to do :)
I'd give this recipe 10 stars if I could! Wow! Unbelievably delicious! I followed the recipe except that I added a pinch of cinnamon -- just a pinch. While I love white pepper, I was surprised to see it in the ingredient list for this soup because it's got such a unique flavor, one that definitely does not belong in this recipe. I opted for freshly cracked black pepper. I shared some of this soup with some coworkers and everyone asked for the recipe. 10 stars!!
Delish! I mixed a bit of half n half and some 2% milk just to make it my desired consistency. Rich and tasty.
Absolutely delicious. I've made it several times -- the first time, I followed the recipe exactly and my family thought it was a bit too salty and had too much of a kick, so I reduced the white pepper to 3/4t and salt to 2t and now it's perfect for us. I use evaporated whole milk instead of cream (saves $$ and calories). I don't garnish with bacon or croutons, but I do sprinkle it with freshly grated nutmeg just before serving. This was the hit of our Thanksgiving table!
Delicious! Bought precut squash at Trader Joe's which made this very easy.Also used low sodium chicken broth to alleviate the to salty comments. Used less salt then a tablespoon.Added a pinch of cinnamon and pumpkin pie spice.Tasted as good as any restaurant preparation.
This was pretty tasty. Getting pre-cubed butternut squash will make this a really easy recipe. It's already pretty simple. Suggestions for improvement: use an immersion blender instead of a regular one. I like to leave some chunks in there for texture. Add a bit of cinnamon and a bit of cayenne red pepper (it gives it depth not heat). This would definitely be better with some bacon chunks on top or blended in. Overall, great basic recipe!
I had never used white pepper before, but-oh my goodness-that is a powerfully unique flavor (not in a good way, to my tastes). My soup had to be completely altered to try to compensate and I only used 1/2 tsp of the white pepper to start. I had to add lemon, cinnamon, cumin, red pepper flakes (everything but the kitchen sink). It ended up great but I would definitely not follow this recipe again. Also agree with previous reviews--start with only 2 cups of stock.
Although it got rave reviews at my party, I'm my own worst critic. I think I may have added an extra tablespoon of oil because it seemed it needed it to brown the squash. I would definitely not do that again as I felt it had a tad bit of oiliness to the consistency. Adding the half & half (what I used) made the world of difference. I usually prefer savory to sweet with squash recipes so wanted to add thyme but it was too late in the process. I'll try that next time. Buying already cut squash (at Trader Joe's) is a huge lifesaver. I would never buy another whole squash again and attempt this. I used pre-chopped onions too but felt they really affected the flavor profile. Although very convenient (and mascara-saving), there's no substitute for a freshly diced onion. Enjoy!
Great. I actually used pumpkin as well as the butternut squash and roasted it in the oven. I froze it to take to the mountains this weekend and will have it in front of a roaring fire. It was very thick so I added more broth than it called for but the flavor was yummy!!!
Loved it! Watching calories so skipped the butter and sour cream but did add the honey. Also added 4 carrots which took a little longer to soften enough to run it through food processor. Added cinnamon as well. Delicious!
Don't love onions? Try this teensy edit! This is the most amazing recipe, and my go-to for making soups! Made it for my husband's family for Christmas and they loved it! I pretty much eyeball everything in the kitchen, so I don't know if I edited the quantities of the recipe a bit.. usually just do it to taste. As far as stock goes, I use 3 cups of broth and a stock pot and if I need more broth, pour it in to taste. Only changes: I HATE onions unless I can't taste them (don't mind the flavour of the caramelised onions, but still can't eat them plain, so when I make this, I always do the onions separately with a little brown sugar, some olive oil and balsamic vinegar (or raspberry wine or some other sweetish vinegar) until they are pretty mushy. After it's cooked, I put the onion in the food processor so I can't distinguish any onion texture. Taking this extra step to pan-caramelise and puree makes a huge difference and I think adds a fantastic touch for those who find onions too strong. Then I cook the squash, which I find take more than 5 minutes every time (maybe I have my cubes too big?) and add the onions in when the squash is done. I think I used the amount of cream the recipe called for, but as I said, I eyeball and do to taste. Didn't have any white pepper on hand, just used regular, so I can't say anything on that front. SO, SO GOOD!
I liked this soup much more than variations which call for roasting the squash. I cut down the fat by omitting the butter and using light instead of heavy cream. I used an immersion blender which is quickly becoming my favorite kitchen tool!
I made this for my family tonight. This was an incredible recipe.. I did not tweak it. My mom is picky and she loved this recipe.. Thanks for sharing!
Very good and easy recipe. Everyone liked it so I will make it again. I used coconut milk instead of cream and vegetable broth instead of chicken broth.
This recipe was absolutely delicious. We left the cream out to be added per bowl by personal taste, but I thought it was perfect without the cream.
Loved this - the hardest part was peeling the butternut squash. The rest was a total breeze and it came out absolutely perfect. A little sweet and a little savory. I definitely recommend this - even if you aren't an onion fan.
Tasty and easy! I cut down to 2 tsp of salt and just 1/4 cup of cream, was all I needed.
My daughter made this for us one evening when we were over for dinner. She followed the recipe exactly except for using Trader Joe’s flower pepper instead of the white. It was seriously one of the most delicious soups I’ve ever had! What amazing flavor! The caramelization of the squash and onion adds such a depth of flavor, both savory and sweet. We couldn’t stop eating it! I have several butternut squash plants in the garden right now and come fall this recipe is going to be happening every week at our house! Thank you so much for sharing!
It's pretty good. I added a bit less squash and it is "soupier" and not as thick. I think next time I'll use a full 4 pound butternut squash because after it is cut up you only have about 3 pounds. I also opted for regular black pepper corns because white pepper gives too much kick. I also gassed an extra tablespoon of butter for a note "nutty" flavor. All in all not bad.
Very good, though I didn't use the cream, too many calories; I pealed and chopped 3 small potatoes and let them cook with the squash, once blended it has a very creamy texture. Used garlic black pepper as no white in house.
Loved the soup so creamy and tasty. The only change I made was to cut the honey in half as I find butternut squash soups can be a little to sweet. Very simple to make. Bought the squash pre cut. Will definitely make again.
This is one of our favorite winter soups. It is wonderful as is. I use an immersion blender instead of transferring the soup to a blender but, otherwise, I've made this according to the recipe & have been very pleased with the results. If you are looking for a delicious recipe that is very easy to make-this is it!
Such a flavorful and hearty soup. This is by far one of my favorites. I've made it to take to work for lunch, pot lucks, family dinners... this soup is so delicious!
Excellent recipe! I substituted the cream with almond milk due to food allergies and it was great! I also added a pinch of cinammon.
This was delicious and so easy to make. I followed others advice and used an immersion blender which worked perfectly. I also used much less salt - 1 tsp. I will make this again
This was the best butternut squash recipe I have ever made. It didn't even need the cream at the end! A Keeper!
I was very pleasantly surprised by the flavor of this soup. It was delicious and relatively easy to prepare. I will definitely be making this again, as even my 3 year olds enjoyed it.
Really great recipe and simple to make. I did use vegetable broth and half and half. Fantastic hearty fall soup!
Love this recipe! I subbed milk for cream and the flavor was still delicious. I served it at a luncheon and it was a hit!
I love this recipe! Its always a hit and easy to make. I carmelize the onions before adding the squash and I add a bit of cinnamon when I add the squash. Be careful not to add too much, if you do the soup will taste like a desert.
Loved loved loved it! Bought the squash pre-cut from the grocery store which made life so much easier! It took longer than 10 minutes to brown the squash, just a heads up. Next time I will reduce the honey and switch out the heavy cream for milk. We topped it with some crispy bacon and it was perfect.
Seriously one of the most delicious and easy to make soups I've ever had/done! I used black pepper and regular cream instead.
Easy to make and delicious!! The second time I made this, I cooked the squash on the oven for about 30 minutes at 350 degrees to make peeling it easier. My husband and I both really enjoy this soup.
I made this for the first time tonight. In cooking over the years, I have learned the hard way that "it's easier to add more spice later than to take some out if it's too much," so I tend to tweak spices as I go. I think this approach saved my soup with dinner guests coming tonight. As I was preparing it, I made several on the fly revisions that I think put this soup over the top for us: 1) 1 TBSP of salt sounds like a lot (most recipes call for 1 tsp or less), so I cut it down to 1 1/2 tsp, planning to add more at the end if needed. I'm so glad I did! Any more than that, and it would have been too salty. 2) We do not do super spicy in our family (my husband has a bit of a sensitivity to pepper), so I knew 1 whole tsp of pepper would be too much for us. I cut it to 1/2 tsp, and again, am so glad I did. That was almost too much. I think I may try dropping that even more to 1/4 tsp next time, and allow people to add more at the table to individual taste. 3) I added 1/4 tsp cinnamon, and upped the nutmeg to 1/4 tsp as well. This was perfect. 4) It was not quite sweet enough for me on first taste test, so I added about 1 TBSP more of honey. That was also perfect. 5) We had a vegetarian coming to dinner, so I subbed the chicken broth for vegetable broth. I think either type of broth would produce equal delicious results, so use vegetable broth if you wish. Made this way, and following the recipe exactly otherwise, got rave reviews from my dinner guests and my husband (who did not
The only thing I changed was cutting the amount of honey in half.
I also added 3 tbsp of cream cheese, and I've got to say, it's the creamiest soup I've had ever had! And it stays true to the squash flavor!
Super delicious! We ended up putting too much liquid in it but the flavor was amazing. Also I didn't have nutmeg (thought I had some oops) so I ended up using allspice and some cinnamon. I can't wait to make this again with the proper spices and less liquid. YUM! Perfect for a chilly fall day. I'll try it next time with some homemade bread and added bacon.
So delicious! The extra step of caramelizing made this phenomenal. Can’t wait to make it again!
I substituted chicken bullion and had to use milk with extra melted butter instead of heavy cream. Tasted delightful! My picky husband and 21 month old loved it!!
Best recipe ever. Brought it to a family function and now I have to bring it to every function. Its addicting! Love it!
I followed the recipe and added 1/2 lb chopped carrots with the squash in the pot and then 1 chopped Serrano pepper including seeds with the onion into the pot. What can I say, I love spicy. An immersion blender would be helpful but I don’t have one. Instead I poured the mixture by parts into the blender and repeated this process until it was to a smooth but not quite silky consistency. I prefer this type of soup to be thicker but it would be easy to thin it by adding more stock.
This soup is fantastic. Everyone raves about. I have made it several times and have added a couple of changes, I add a carrot and a peeled apple to the soup. Excellent!
This was very good. I made it with a 5lb butternut squash from my girlfriend. Used 4 Tablespoons butter, 1 teaspoon salt, 8 cups chicken broth. I think I will either cut back on the honey or omit it altogether; didn't like the sweetness. I also skipped the cream for calorie purposes. Very good tasting soup.
Free making this 3-4 times and enjoying it, I pumped it up with some turkey Kielbasa and bacon. Took it to a whole new level!
Oh, my gosh. I made this for Christmas dinner, and added 3 strips of bacon. It was the most amazing dish I have almost ever served. My family went nuts! I should have at least doubled it, or even tripled it. I followed the directions exactly with the addition of bacon, and had to add more broth at the end. While it was cooking my family was raving over the aroma from the kitchen! In preparation, I used a stick blender instead of transferring it to a blender, and I think that is safer and keeps it warm better. I will be making this regularly.
This is the recipe I use when making butternut squash soup I've tried others from this site with far more reviews but for taste this recipe beats out all others hands down,.
I loooove this soup. I make it a few times every fall. I use slightly less honey because I find it a bit too sweet. Add toasted coconut flakes on top of each bowl to add woody notes!
I changed it up a bit! Used plain Greek yogurt, ground turkey, stevia brown sugar, and all spice! So good!
Didn't have any cream so used half & half instead, but no other changes. Delicious!!!
This is a phenomenal recipe! I made it just as written and was completely surprised by the sweet, peppery flavors! What a wonderful fall/winter soup! This is a keeper, thanks for sharing!
It was amazing! However, I substituted the honey with a tablespoon of yellow sugar and half an apple and substituted the cream with sour cream which I blended in. Added a drizzle of olive oil and seasoned tortilla chips as a garnish! Buon appetito!
I made a double batch so had to adjust instructions a bit. Browning the squash was difficult because it started to cook down before all of it could caramelize. To get the flavor back, I removed the squash from crock and then deglazed with some of the chicken broth to scrape off the “browned” flavor in the pot. Then I sautéed the onions in butter alone before putting squash back in pot. It all worked out great!! This soup is delicious cold or hot and has a nice warmth on the finish from the white pepper. Also tasted it before adding cream and that was great too if you want to skip the extra dairy/calories. I topped with roasted sunflower seeds to add texture but croutons would be great as well. I put a few drops of cream on top and swirled to make it pretty. Love the flavors! I great alternative to tomato soup with a fancy grilled cheese or creamy smooth eaten alone.
Very sweet and tasty. Reduce the salt to 1 teaspoon. Instead of cream we used about 1/4 cup of milk. Perfect.
Absolutely delicious and so easy to make. If you are not use to peeling or working with butternut squash, be patient. I find it easier to cut in half, next cut in wide strips then peel the strips before dicing. I like it better than buying pre-cut squash, especially if you grow it. This soup tastes better than Panera's and they are pretty hard to beat. Makes a lot so plan another meal around left overs.
This was my first attempt at butternut squash soup. I had just made some beef bone broth so I used that and did it ever turn out great, it passed my mother in law's test! I added some fresh thyme, but kept the recipe as written.
This was delicious and so easy to make. I followed others advice and used an immersion blender which worked perfectly. I also used much less salt - 1 tsp. I will make this again
As other reviewers suggested, cream was not needed. An immersion blender was effective and much safer than trying to pour hot liquid in a blender. Delicious, even the next day.
I took out the cream and added an apple for healthy choice alternative. Cream will change the texture of this soup and add flavor. Overall good choice.
So yummy!! I tweaked the recipe just bit (used sour cream instead of cream because that's what I had... and added a dash of sage). So pleased with how easy and delicious it was. Will definitely make again!!
I was trying to make a smaller amount so I needed to probably use less onion than I did and use more nutmeg. Maybe add a touch of cinnamon
An absolutely delicious, flavorful soup. I used fat free half and half but otherwise followed the recipe exactly. Using an immersion blender right in the pot made the blending process easy. I will definitely be making this one again!
I made some changes but it came out great! I roasted butternut squash and carrots with olive oil in the oven for 30 minutes on 350. Then added it to the pot with the rest of the ingredients. Came out delicious!
This was so delicious--best squash soup I've ever tasted. My only changes were cutting way down on the salt and replacing the stock with water and a bit of vegetarian soup base powder.
BUY THE READY CUT SQUASH! Never again for the whole vegetable for me! I am 72 and wrists don’t work as well for heavy cutting tasks. I used much less salt than this calls for and adjusted from there. I used vegetable broth (I no longer use any chicken broth and I am not a vegetarian) and some half and half instead of heavy cream. This is a really delicious soup. Butternut and acorn squashes make a nice combo! However, I am sure any squash will work well in this dish!
I used less salt, and less cream. The flavor and consistency were perfect. Will make this again.
This was delicious and easy to follow and make!!! I just had 2 bowls full!!!! Awesome!!!! Wonderful for fall season!!!! THANK YOU!!!
Wonderful. This soup was amazing. With or without the quinoa. I highly recommend it.
I cut down the cream cheese and added 1 cup fat free 1/2 & 1/2. Instead of sautéing the onions, I cut into quarters, cut the butternut into a little bit bigger sized pieces, drizzled both with olive oil and spices, and roast in 425 oven for 40 mins. After which, I cooled, puréed and added to soup pan. I also added 1/2 cup Parmesan cheese to the soup while cooking. Perfect!
