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Recipe Summary test
Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
155 calories; protein 3.2g; carbohydrates 20.5g; fat 6.7g; cholesterol 22.3mg; sodium 740.5mg. Full Nutrition
Most helpful positive review
Baking Nana Allstar
We enjoyed this soup more the next day than when I first made it. My butternut squash wasn't very big so I didn't end up using all the broth. The recipe calls for basil while I like basil I think sage would have been a better choice. Using a hand held immersion blender makes short work of blending the soup in the pot. Read More
Helpful
(5) 
Reviews: Most Helpful
Baking Nana Allstar
We enjoyed this soup more the next day than when I first made it. My butternut squash wasn't very big so I didn't end up using all the broth. The recipe calls for basil while I like basil I think sage would have been a better choice. Using a hand held immersion blender makes short work of blending the soup in the pot. Read More
Helpful
(5) 
It was good. I would make it again if I found myself having 1/2 of a butternut squash with no plans. I did cut back the broth a bit (about 5/6) used vegetable stock thus keeping it vegetarian but did add about a tablespoon of butter towards the end when I added the milk. I also added a tbsp. flour to some of the hot soup in a mixing cup and added that back to the soup with the milk. Brought it to a boil and then scaled back the heat and the texture was great. Read More
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This recipe is so easy. Although I did add some minor changes like adding creamed cheese for s twist. The soup was delish! Read More
Not sure if I would make it again as the quantity of stock was way too much........... would cut in half without a doubt!!! Added lots of herbs at the end because it was rather bland. After "doctoring" was enjoyed by all! Read More
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I did not use all the broth... Yummy stuff!!!! Read More