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Reviews for: Photos of Buttercup Squash Soup
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Great recipe! I had a couple of chicken breasts that I needed to cook so I boiled them in the stock for 20 mins then and shredded it. I added squash, onions and cream cheese directly into my sauce pan and used an immersion blender to combine. Added the shredded chicken at the end and served with a crunchy loaf of French bread. An excellent fall meal :)
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(8)
An immersion blender makes this recipe much easier. The cayenne pepper addition was a bit much - not because I avoid hot/spicy food (the opposite actually) just throws the dish out of balance. I would add about half as much cayenne. Everything else was great.
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(1)
Made this soup from our backyard buttercup squash. We followed the recipe and turned out marvelous. It was off the chart good that we shared it with our neighbor. What a great soup in the cold weather.
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(1)
Great recipe! I froze the left over soup and it tastes great after being reheated.
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(1)
Great soup loved the flavor. I substituted the marjoram with thyme and used half of a red onion for the whole yellow onion. It was great!
Instead of chicken broth I used Vegetable broth. And added garlic.
We used shallots and thyme in place of onion and marjoram turned out great and would probably do well with crisp maple or brown sugar bacon crumbled on top. Delicious and flexible.
Only change I made was I used 1/4 tsp cayenne. And I just poured it all together and used my immersion blender. Absolutely delicious, creamy and velvety and mine still had quite the kick. This is definitely going in my cookbook.
yes I had to add more broth and more cream cheese as well as I added some salt. even with that It was very good. next time i won't add as much cayenne in it so my Son can eat it.
Was a little thin for me - I prefer a thicker soup although the flavor was good. Great way to use leftover buttercup squash from the garden but next time will 1/2 the amount of chicken broth.