Butternut Squash Bisque

First: Definately roast squash first as others have recommended: slice in half, scoup out seeds, place in pan sliced side down in a little water at 375 for about 35 minutes or until done. (or just poke a few holes and bake whole!) Then you can just use a spoon to scoop out the soft cooked flesh. Second: Use the best vegetable broth you can buy. It makes the soup. Mine actually tasted better BEFORE I added the 1/2 cup of light cream. Next time I'd probably leave it out or add less and use half and half. Third: Go easy with the nutmeg. It is powerful stuff and not everyone likes it. Can easily be added a tiny sprinkle at a time at the very end to individual bowls.

I loved this & it was such a beautiful soup! (I only gave 4 stars because I think the recipe would have been semi-bland as written) I did roast my squash & then scooped out the insides...much easier than trying to peel it. I could hardly get it cut in half (with a very sharp knife)...can't imagine trying to peel it. I added half a golden delicious apple (pelled, cored & sliced) when I added the carrots & wish I had added the other half. I didn't add the squash until the carrots were done since it was alreday cooked. I also added a huge clove of minced garlic (threw it in when the onion was almost done). I used one cup of chicken broth I had in teh fridge & two cups of vegetable broth & I added a bay leaf as well as some cayenne. It added great flavor but I went a little heavy on the cayenne...it was just a bit too spicy. Used an immersion blender to puree (love that thing!) & I did add the cream, pulling it off the heat as soon as it was added, to keep the cream from separating. I garnished w/ two long sprigs of chives crossed over each other w/ a small dollop of organic yogurt where they intersect. Grated fresh nutmeg over all...it was really, really beautiful. Debated as to whether I should top the dollop of yogurt w/ some of the squash seeds I roasted but decided against it because I didn't want to interfere w/ the smooth texture of the soup. Thansk for a wonderful, seasonal soup PHONELADY55...we enjoyed it!

OHMIGOSH! If I could give this 10 stars I would! This was absolutely amazing soup! Since peeling this squash is difficult, I followed another reviewer's idea and sliced the squash lengthwise, scooped out the seeds, turned face down in a baking dish, covered with 1 inch of water, covered dish with foil and baked in a 375 degree oven for 30-45 minutes. This made getting to the squash much easier than trying to peel and cube it! For the stock I used 3 cups of frozen juices I'd been saving up from leftover roasts and such. I'm not sure if this is what gave the soup such an incredible taste, but it was simply fabulous! I did use heavy cream and I would recommend this to everyone because tasting the soup before adding it and after, the cream just gave it the special extra touch it needed! I used an immersion blender to blend all the ingredients rather than trying to transfer to a blender. I highly recommend this soup! I don't typically get so excited over soup - but this was awesome! PS: I had a small patty pan squash I also threw in there!

Why turn on the oven when a microwave will do it in 1/3 the time? I cook butternut squash (and others) by cutting them in half, scooping out the seeds, laying the halves on a flat platter, covering with plastic wrap, and microwaving for 10 minutes or so. Test doneness with a fork, or you will see the shell start to collapse. Simply scoop squash out of the shell, and use as you wish. Also, if I want to cook squash cut up, I use my heaviest knife to bully through it, then the pieces are easy to peel with a large paring knife. Long live butternut squash!!!

Fantastic soup. I'm not so good with measuring things in cups, so this is what I used: 2 butternut squash, cooked then peeled and cubed. 1/2 white onion. 3 carrots. 1 can chicken, 1 can veggie broth. 2/3 cup of half and half instead of cream. Lots of nutmeg, salt and cracked pepper. My additions to the recipe: 1 teaspoon minced garlic. 2 small peeled and chopped green apples (a good tart variety) and a splash of orange juice while cooking, about 1/4 cup of all natural, unsweetened juice - these add a brightness to the flavor, otherwise it could be a bit heavy and flat tasting. I also added a good teaspoon or two of ground cayenne. Will make over and over!

You may want to roast the squash first (used 1 medium butternut squash) by slicing into quarters and baking at 350 degrees for about and hour (without adding water to pan--keeps flavor better). I skipped the butter, and tried using a tablespoon of cream cheese to thicken soup since I didn't have heavy cream and wanted to keep it healthy. And if you don't like onions, DO NOT WORRY--you will not be able to taste them! Such a simple recipe! Highly recommended.

In spite of the fact that I added fresh garlic and a dose of white wine, this was flat and basically tasteless. It might be a good start or base for additional seasonings--maybe cumin, curry or herbs?

I didn't feel like peeling and cubing my squash so I halved it and roasted the halves face down on a baking sheet with a shallow layer of water, and covered it with tinfoil at 375F for 40 minutes. This made the recipe INCREDIBLY easy to prepare, put together, and cook. Tasty and filling! A family pleaser ***ALSO, I found that 1 cooked squash = 5 cups***

This was very tasty! I added half of a golden delicious apple and used fat free half and half instead of heavy cream. I used an immersion blender to puree the soup and that saved me from having to puree it in batches in my food processor. Peeling and cubing the butternut squash was more time-intensive than I realized. Next time I will probably roast the squash in the oven while I chop, saute, and simmer the other vegetables. Then I can just scoop it out easily and add it to the pot after the carrots and onion are tender.

This was a good soup. I will add garlic next time and bay leaf because it was too sweet for me. I found no need for the cream either. Very easy if you put the squash in microwave for 10 mins, cool and then halve and peel!

Delicious recipe for a cold day. This was not a difficult recipe, but it involves lots of chopping. The butternut squash is hard to cut and skin, but it was worth it. I added some chopped smoked ham at the end of the recipe which gave the soup a burst of flavor.

Thank you for the comments - they were very usefull. I followed many of the suggestions as well as added my own small changes to make the soup more flavorful and full bodied: I roasted all the vegetables including carrots, a red pepper, of course the butternut, as well as a whole head of garlic in olive oil. Added a few chillies to the onion when sautéing and added the roasted garlic purée (which was squeezed out from the whole head of the roasted garlic). Once all was combined I added 1/2 cinnamon stick to the soup with the flavorings after the broth was added (I used homemade beef and chicken broths). At the end I adjusted for taste by adding some honey, since I found the final product not quite sweet enough. It came out a very flavorful bisque and definitely not flat or tasteless as some commenters may have found. This recipe is an excellent starting point and definitely holds its own. Enjoy.

This was really good. I subbed olive oil for the canola (I don't like to use Genetically Modified products and canola is usually GM) and coconut oil for the butter, since I was making this for a vegan friend. I did not microwave the squash since that takes so many nutrients out of the squash. I didn't have time to roast it in the oven, so I peeled it with a vegetable peeler, which worked really well. It *was* hard to chop, but not impossible. I took the advice of another reviewer and added a bay leaf, a dash of cayenne (not too much), and about 2 cloves minced garlic. The flavor was excellent and I did not feel the need to add anything else (I considered adding coconut milk instead of the cream but ended up just omitting them both). I'm not usually a huge fan of butternut squash soup, but I would make this again. Thanks!

This was just too bland for me, and not as thick as I would have liked. Next time I would use less vegetable stock, substitute sour cream for the heavy cream, and add more nutmeg, cinnamon, salt, pepper, and a bit of brown sugar.

Great soup! My boyfriend said it was the best butternut soup he'd ever had (and he's a connoisseur of butternut soups). I tweaked the recipe per the previous suggestions to save calories: I doubled the recipe, and roasted around 4 pounds of precut butternut squash at 450 degrees for 25 minutes in a roasting pan covered with olive oil cooking spray). I chopped up 2 small granny smith apples in addition to the carrots.Used 1/2 tbs of olive oil and 1/2 tbs unsalted butter, and stirred in 1cup onions with 1 tbs of garlic. Added 1/2 cup of sherry, which brought out the flavor (Harvey's bristol cream, my fav). Used 4 cups of fat free vegetable stock and 2 cups of chicken broth. Instead of heavy cream, I used 1 cup plain low fat yogurt (stir in slowly, it created chunks when I dropped the whole cup in). For the final touch, I used 1/2 tsp of nutmeg and 1/2 tsp cinnamon. It came out thick, flavorful and fantastic!

This was a great recipe- I didn't really measure anything and decided to roast my butternut squash instead of just peeling and cubing (soooo much easier and adds taste!). I didn't have any nutmeg, so I put a little bit of cinnamon and added some sugar as well. My homemade vegetable stock was pretty heavy on the thyme, so I had to add extra cream, cinnamon and sugar to even it out and make it sweeter. The soup was very thick as well.

I've made this recipe close to a dozen times and we think it's fantastic. It's also gotten rave reviews from company. I've tried both peeling the squash and baking it and prefer the peeling method. A little faster with less cleanup. I also use the fat free half and half. I've given the recipe out six times so far! Thanks for sharing.

I was very reluctant to try butternut squash soup, but I was pleasantly surprised. I did not add the cream but did add a little skim milk to thin out the bisque. I also added a little cayenne and more nutmeg than the recipe called for. To cook the butternut squash, I followed other reviewers’ suggestions: I sliced the squash, removed the seeds, and placed it face down in a casserole dish. Added 1 inch of water covered with aluminum foil, and baked in a preheated 375* oven for about 30 minutes (feel for softness). The softer, the better! This is a great fall recipe and I’m sure it would be even better with the cream.

Wonderful recipe! I did not have any vegetable stock so I used 1 cup beef broth and two cups chicken broth. I microwaved the squash for 5 min and it sure was easier to remove the skin.

I liked this, and I made the stock using the Bramblett's Vegetable Stock recipe also on this site. I found the resulting texture to be similar to Canadian pea soup. I agree with another reviewer that if you are going to add the cream, to do so only when you're ready to serve so it will last longer in the fridge.

A great flavorful soup! Next time, however, I will use half and half with the same amount of heavy cream to dilute the base more. (I don't usually measure so I may have used more than the 4 cups of squash the recipe called for. It turned out quite thick.) I served this with lean pork, San Francisco veggies and a green leaf salad with Parmesan cheese. Very, very elegant dinner with no fuss.

This was so delicious! I roasted the squash in the oven as others suggested. I sauteed the onion along with minced garlic, shredded carrots and the seasonings to bring out the flavors more, then added the roasted squash to the mixture. I used organic veggie broth and since all I had on hand was evaporated milk, I used that in place of the cream, which worked wonderfully. I served the soup w/toasted ciabatta bread with melted havarti cheese - what a fabulous meal! My hubby and 19-year old son both raved about this soup...I will definitely make again!

I love soup, especially in the winter, but I think this may be my favorite. I roast the squash first (cut in half, take out the seeds, lay cut side down on a foil-lined baking sheet, and roast at 375 F) and add lots of garlic and freshly ground nutmeg and black pepper. I do add some heavy cream because I think it makes this soup really "gourmet".

I followed a lot of others by adding a tart apple, garlic, herbs, and one large russet potato, which broke down and make the soup creamier. Also added 1/2 cup fat free evap milk. Couldn't tell the difference and tasted great. With the additions, I give it 5 stars-or more if I could.

Excellent! I cut the oil and butter in half, and used fat-free half and half instead of cream. Wonderful! Although the recipe said to peel the squash, I didn't (skin was too thick to use a potato peeler, and I was pressed for time - didn't feel like peeling it with a knife). Big mistake! Even though I pureed the soup, I could still detect a bit of peel in each bite. I'll know better next time. Thanks for the recipe!

Too much like baby food for my liking.

This was great - I did roast the squash before-hand and I thought the carrots provided extra texture and color - we put bacon bits on top and salted to taste...I usually like to put a bit of green onion and sour cream drop on top of each bowl too...this recipe was easy to prepare though! Thanks!

I roughly cut the onions into big chunks and then slightly carmelize the onions. Definitely roast the butternut squash and carrots before adding to the onions, then I carmelize a little bit more with the onions too. You can substitute the veggy broth with chicken broth also. And I put about an 1/8-1/4 teaspoon nutmeg only in the whole soup along with about the same amount of white pepper to add just a note of "pepperyness" to make it interesting. The cream is not necessary I find as it dulls the flavor of the squash, but to make it look pretty when I serve it I pipe in a swirl of plain yogurt and top off with a few sprigs of chives.

Cream or no cream...the burning question. I tried it both ways. Hands down I liked it better without the cream. However it was 5 stars either way :D I think, honestly, that the only reason I liked it better without the cream was because I used this outstanding homemade stock I had made the day before! This was a fabulous recipe!!! Thank you so much for sharing it! It was the perfect addition to the care package I am making for my mother after her surgery and was so good for dinner for my grandfather and I. I know I will be making this again and again. xoxoxoxoxoxo

Oh WOW is this GOOD!!!! I omitted the cream based on other reviewers and also skipped the butter/onion saute...don't need it! I just blended the carrots/squash with my stick blender until smooth, added salt, fresh cracked pepper and nutmeg (about a teaspoon...could use more, will season leftovers to taste). Thanks Phonelady55 for the AWESOME recipe!

AWESOME! Smooth and creamy. I scaled recipe to 2 servings because the squash was small. Had to sub chicken broth in place of vegetable. Roasted squash in 375 oven for 35 minutes. I did not transfer to my blender, but used my immersion blender right in the pan. With my garden full of this squash, I will be making this recipe again.

Great recipe.Thank you. I roasted the squash, carrots, and onions with minced garlic and a tablespoon of olive oil and just a touch of brown sugar for 45 minutes at 375 degrees. Then I threw it in the crock pot with the remaining ingredients. I substituted 4 cups of chicken broth instead of vegetable broth and 1 tablespoon of earth balance margarine instaed of butter and it turned out great. My huband and I both liked it and one of my three kids liked it too. 1 out of three ain't bad with my picky kids!

Holy Harvest, this was great! I would give this six stars if I could. The previous reviewer was correct - this is a very elegant dish. Easy too. Used fat-free half and half and chicken broth. Tried it on company without testing it first and we all loved it. Next time I'll toss some chopped avocado on top before serving. Sure glad I have more squash in the garden!

Very easy and good soup! I doubled the batch and used skim milk instead of the heavy cream (to keep healthier / lower fat). Still very good! I wasn't sure if I was supposed to bake the squash first here but I did (baked in oven - 350 for 1 hour / lengthwise after cleaning it out). It was very good - will be making again and freezing some for later this season!

I made this recipe for Thanksgiving 2004 and served it in little pumpkins, I used the stem of the pumpkin as a place card holder. Not only did the table setting look stunning but the soup was highly complimented and everyone asked for seconds!!

People have *begged* me for this (namely my husband!). Everyone loves it. It's delicious. Always a winner on a fall day and it is sure to impress!

If you could rate this recipe any higher, I would. A few alterations: Bake squash 45 min. @375 deg. Add curry powder while sautéing the onions. Add cinnamon and allspice. & Add 1/2 cup OJ while cooking. This makes a fantastic Bisque! My dad loves it. Every time he sees a Butternut Squash he begs mom and me to make this.

A delicious soup! I added in one Granny Smith apple which added a nice touch of sweetness, 2 cloves garlic and some curry powder with the onion, and a little cinnamon, and I ommitted the cream. For a fancy dinner I would probably go ahead and add the cream, but for a regular night it's delicious and much healthier without it!

Very good. Followed the recipe exactly just didn't add the cream. Easy, tasty and economical dinner. Thanks for sharing.

I messed around with the recipe a bit and the results were terrible! Here is what I did so you can avoid the mistakes I did. I had only one butternut squash, so I used it and rounded out the recipe with an extra carrot (I used a total of 4 smallish ones) and a large potato. I used 1/2 a white onion, and chicken stock instead of veggie because that is what I had on hand. I added about 1/2T of chopped garlic, a dash of cayenne, and a couple good pinches of curry spices (one custom blended called kashmir krush, it's kind of like garam masala.) I also used almost a full cup of half and half in place of the cream. The result was a gloppy, tasteless mess! It was way too thick, salty, and had heat without any real flavor at all. You could taste the curry, and taste the nutmeg, but it is like the spices were competing and canceling each other out. Mostly it was bland and flavorless, except a bit salty! I'd try it again I think without the garlic / curry / cayenne, and go for a sweeter soup. Maybe a dash of molasses or something to brighten it. But as I made it it was pretty blech (and we normally LOVE squash and LOVE curried anything.) Don't mess it up like I did!

Made it twice & a hit both times! The second time I wanted it a little more savory (served as a starter at Thanksgiving), so I added fresh thyme & garlic. Still sweet, but really nice. I really didn't have trouble peeling it the 1st time, but I cut it in half & roasted it in the oven this time, which got some nice carmelization going. My 2 yr old son loves it as much as we do!

So good, even my teenagers have asked when I'm making this again!

Overall this is a very tasty recipe. Like others, I skipped the cream and the nutmeg. I also roasted the squash instead of peeling and boiling. In an effort to make this even healthier, I avoided the butter/oil by simply cutting the vegetables smaller and simmering them in the broth for longer to soften them. The color of this bique is beautiful and just so perfect on a cool fall day!

So yummy! I had never made anything with butternut squash before so I had to investigate the best way to cook it. Turns out roasting it first is a lot easier than killing yourself trying to cube it- like this recipe calls for. Get a very sharp knife and cut it in half, place face down on 9x12 pan with a 1/4 cup water- bake for an hour at 350. Begin the recipe as it states and once the carrots get soft throw in the softened squash. Also, I used chicken stock instead of veggie stock and it gave it a more savory flavor. Half n half worked well instead of heavy cream. I will makes this again and again! :)

Love this soup! I skip the stock and use all FF half and half. Never used a carrot, I use apple instead, sautéing it with the onion. I also roast the squash in halves, much easier. (about 1/2 hr or so at 400) Just pop in the stick blender and purée away. I spice mine with Ginger and white pepper. Then I get to take it to work for lunch all week. Yum!!

Peeling and cubing a butternut squash is never an easy task, but trust me, you will be rewarded when you taste this bisque. I roasted the squash at 400F for about 45 minutes and used FF half and half. This is the first time I've ever cooked with vegetable stock (always use Kitchen Basics brand for stocks and broths). I had some chicken stock in the fridge, but I'm so glad I stuck to the recipe and used the vegetable stock. I really think it enhanced the flavor. This is a great bisque!

I added only a tiny bit of milk because I thought the soup tasted great without it. I roasted the butternut squash first, for around 35 minutes at 375 F. BTW I know that most people scoop out the flesh but I find it easier and much less messy to simply peel the skin--when cooked, it is soft.

This was really very good and easy to make. However, since I'm on the paleo diet I made a few substitutions, none of which negatively affected the recipe, and might I say improved it! For example I used EVOO instead of canola oil, I eliminated the butter, and I used coconut milk instead of heavy cream. It still had a very creamy texture to it. Again, a really very good, simple recipe.

After alot of ajustments this came out pretty good. Used 1/2 cup canned pumpkin in lieu of carrots (did not have any carrots),baked squash and scooped out---no chopping. Used 4 cups chicken stock, 1 cup 1/2 & 1/2 in lieu of heavy cream, 1/2 t marjoran, 1/2 t nutmeg and generous salt and pepper.Can only imagine how bland this recipe would be without these ajustments. Will serve this tommorrow as "Jacko Lantern Soup"---eeeek! Happy Halloween.

Fabulous! I made this exactly as written except I omitted the carrots only because I didn't have any on hand. I also added a bit of cinnamon to it and that really gave it some extra flavor. I also used a pretty good amount of salt and nutmeg. Would absolutely make again!

I'm in love! I give this 5 stars because of the wonderful tips and additions given by other reviewers. For me personally, I always read the reviews and they become part of the recipe so I think it's fair to 5-star a recipe even if it ends up being a bit different than the original. Like many others, I halved my approx. foot long squash and baked the 2 halves. I sprinkled the cut sides with nutmeg. While it was cooking, I cooked half an onion in some olive oil with 1tsp jarred minced ginger, added carrots and an entire gala apple cored but unpeeled. I added my pepper here along with a touch of nutmeg and cinnamon (no salt). I added my carton of vegie stock (I realized too late that it was almost 4 cups). When I diced my roasted squash, I felt the amount of stock would be fine compared to how much squash I had. Brought it to a boil and simmered on low for an hour as I had to run out the door. When I got back, I dumped it all into my super duper blender and let it run until no more chunks were visible, poured it back into a pot and tested it out. The texture and consistency were perfecto! The taste was deadly!!! I didn't add cream as we have lactose issues but I was thinking if serving to guests, a decorative splash of plain whipping cream would be mind blowing. The only thing I would change from what I did was only add nutmeg once, either on my squash before baking or when cooking the other vegies. This soup was restaurant quality and I'm thinking w/out cream it'll freeze well.

GREAT SOUP-I doubled the recipe. I baked 1 medium-lrge sized squash, cut in half and face down on baking sheet.Cooked 350 for about 40min. Minced 1 medium onion and 5 lrge whole carrots-cooked in canola oil and butter first-covered for 15 min(until soft) I added 1 pint of heavy whipping cream and 2 32oz containers of great quality vegetable stock. I added garlic powder; ground cloves, ground nutmeg, ground cinnamon and ground ginger to taste.(A definite must!) Cooked on stove top for 1 hour, then pureed in blender-thickens it beautifully! Great recipe,creamy and delicious. Serve with fresh, hot sour dough bread! Ummhhh! But make sure you add the spices I did- it really makes it a wonderful fall comfort food! I even baked the squash seeds and tossed on top to serve...

Delicious! Will make again

The carrots add a great dimension of flavor to the butternut squash. I barely used any cream, and it would taste great without it too. I added a dash of red pepper flakes and rosemary.

This was so simple and incredibly delicious! I baked the squash for 1 hour at 350 degrees, then simply scooped into the blender with the broth/onion/carrot mix. Pureed, and into the pan with cream, salt and white pepper. Wonderful! So seasonal and totally deeelish!

I just made this soup tonight. I had a 1lb 4 oz box of cubed ready to eat butternut squash and needed something to do with it. I used olive oil instead of canola oil, it's healthier and creates a better flavor. I roasted the veggies before adding the stock. I didn't have vegetable stock so I used chicken stock instead. The only thing I would say to advise future cooks using this recipe is use a low sodium stock. If not, then taste it before you add any salt. They make those stocks with plenty of sodium so you probably won't need to add any. I also suggest not adding the cream to the whole pot but to the individual serving bowls. Your soup will keep longer in your fridge if you do this. In fine dining restaurants they pour the cream into the bowls and create designs, who would have thought that soup could be fancy.

This soup is the best I have ever tasted and easy to make. We grow our own and yes I do peel and cut up, we just like it better that way. What a keeper. The cubed squash tastes so much better when simmered with the onions and spices. I use 1 can chicken stock 14/15 oz and water to make 3 cups.

This recipe was amazingly easy and very good. I had a pre-Thanksgiving party with my family so I doubled the recipe. I took the suggestions of a few reviewers and roasted the squash and carrots with a little butter first, and I added a gala apple. Next time, I will take the suggestion of another reviewer, and find some that is already cut up (getting that sqash broken down was a true labor of love!). I used chicken broth because that's what I had on hand, but the squash still remained the star. I probably used a bit more seasoning that the recipe calls for and I also added a little cayenne pepper. The soup was great right after I made it, but the cream really kicked it up a notch. I made it the night before and then reheated it in my crockpot about 30 minutes before I was ready to serve it. I got rave reviews on it and served it with some roast chicken and baked potatoes. I think I will make this every year!

This soup is soooo good! I haven't made a soup recipe that I haven't had to significantly alter to taste right in a long time! The spices are right and the only things I changed were that I used chicken broth instead of vegetable broth and half & half instead of heavy cream, because that is what I had on hand. I've already made this a few times this year and will keep this one for the posterity! Even non-soup eaters like this! Great!

Very delicious. I baked the squash because it's easier than peeling & cutting, plus the roasted flavor is nice. I sauteed the carrots with the onions, seasoned with salt and pepper. Chicken stock was what I had. I used my hand blender to break it down slightly (I like some lumps). After adding the baked squash it was very thick so I added evaporated skim milk (instead of cream). I also added about 1/4 tsp. of crushed thyme for a little savory taste. Thanks for the recipe!

Very good!!!

I would love to make it again,Butternut squash requires alot of work so I roasted at 350 deg F for 45 mints turning in between and then take it out cool it ,peeled and choped it ,sauted all together onions,carrots and 1-2 bay leaf ,and added half of canned cream of mushroom soup +2 cups of water cuz I dont have any stock at that time ,lastly pureed all except few chunks of butternut , added 2-3 heaped tbs of sour cream and seasoned it with garlic pepper seasoning of McCormick fame ,it was a winner ... thanks for sharing....

This was excellent! Everyone who has tried it says that it tastes like its resturant quality. The only seasoning I added in addition to what is required was a bit of garlic powder and all spice. The heavy cream really finishes the bisque nicely. It makes it very rich and silky. Keeping this recipe for sure and will be making it again soon.

To die for. Made it for a dinner party, and it was so rich, elegant, and Delectable! I tried it before and after adding the cream. Before it was very distinct, fresh, and spicy. After it was so incredibly creamy and decadent. Eat it either way, this stuff is superb!

This soup is totally fabulous. It is comforting and filling and even tastier the next day. I'm making a huge batch to freeze for winter dinners. try adding a dash of cayenne or curry powderfor some more depth of flavor.

This turned out really good. Used beef broth (all I had) and added minced garlic and minced celery. going to make it again!

We loved this simple yet elegant soup. I baked the squash and added it after the onion and carrot were tender. I'm planning on using this to start Thanksgiving dinner. It would also go well with a fall meal featuring pork.

I added some apples, a little more ginger and skipped the cream...added a splash of OJ as well...turns out pretty flavorful!

I roasted the squash in the oven first. I only added enough nutmeg to enhance the soup's flavor, not to give it a nutmeg taste. Used chicken stock because that's what I keep in my kitchen, but I will make a vegetable stock for this next time because I think it would taste better. Also only added a splash or so of the cream. VERY tasty. I will absolutely make this again!

Very tasty. Don't be afraid to pepper it up a bit, if you like things spicy. Great with a small dallop of sour cream.

Very good, made as written except I had no cream on hand. I used about 3 tbl cream cheese before pureeing. Hubby didn't like the consistency but 3 n 4 yr old liked it.

I really wish I could have tried this recipe as is, but I was making it for my boyfriend and he has gastric reflux disease so I had to doctor it significantly so that he could have it too. I made three cups of chicken broth with boullion cubes and brought it to a boil. I then added the carrots to that along with one pealed and sliced gala apple. While that was cooking, I baked the squash on 375 for 35 minutes, as was suggested by other reviewers. When it was done, I added it into the soup along with a 1/2 cup of brown sugar and blended all of it in the blender five minutes later. It turned out delicious--especially when I added dashes of cinnamon and nutmeg to mine!

I used a hand held stick blender in the pot to blend...this eliminates the hot blender explosions that can occur! Also, left out the heavy cream and put a dollop of plain non-fat yogurt on top. This was delicious!

so creamy without any dairy- I'm seriously amazed! very good, would consider doubling next time.

I had to play with and play with this recipe and could not get it to work. I was really disappointed.

I’ve made several recipes for butternut squash soup and this recipe was the least complex. I expected we’d like it, but I was surprised we all loved it. I used roasted butternut squash that I had grown in my garden, freshly grated nutmeg, and my homemade chicken broth instead of the vegetable broth just because I prefer the richness of the chicken broth in the bisque. Simple basic flavors that were perfect. I may add a granny smith apple the next time just as a personal preference but it is perfectly wonderful without it.

I did not like this at all, but maybe it was because it wasn't what I was expecting it to be.

As written, I give the recipe a 3. It needed more flavor so I added maple syrup, ginger, and apple which elevated it into 4 star.

A decent base recipe, but it tasted a little thin on flavor when I tested it as is. I added a few extra ingredients to punch it up: 2 cloves garlic after the onions had turned translucent, and some thyme, sage, and a tiny bit of Chinese 5-spice mix. I omitted the cream. Garnished with toasted squash seeds. Delicious!

Wonderful! Rich tasting, healthy, simple and delicous. Have made it twice and I will make it again for company. I don't use too much spice which really lets the squash flavor shine. The first time it was very thick even with some cream in it. Put it on top of grilled chicken and chesse ravioli for a pasta thats just like one I get in a good restaurant! The next time I used a 1/4 cup more stock to thin it a bit--both are great. Hubby loved it too!

Excellent cold-weather dish, except skip the nutmeg (it tends to overpower the other flavors). Be sure to fully sautee the onions so the onion taste stays mild. I use a microwave on the high setting for five minutes to soften the squash for easier peeling. Have Cayene powder available for those who want to "warm" it up a bit on their individual servings.

This was awesome!!

Wasn't sure if the squash was suppose to go in cooked or raw and was short on time so I cut the squash in half, scooped the insides, covered with plastic wrap and microwaved for 10 minutes. Followed the recipe (used chicken stock instead) but just boiled it and didn't simmer. Had the whole thing done along with side of zucchini couscous and cream cheese pitas within a half hour. Tasted great. My husband had seconds and put the remainder of the couscous in - he liked it better since it calmed down the richness of it.

I stayed in Spain for a month last summer with a family that didn't speak any English. My host mother made a wonderful soup, but my Spanish wasn't good enough to catch the recipe. After searching for weeks I found it! It's wonderful served over stale bread or fried bread cubes.

I really like this soup and I make it all the time. Last time I added a leek along with the onion and it changed it just a bit, and I always leave out the nutmeg, not a big fan. I make a big batch and freeze extra for later.

This is awesome. Since I am knife challenged, I split the squash and scoop out the guts and cook in a 350 oven for about 30 mins per side. After the first 30 minutes I start making the soup. When the squash is done, I let it cool, then scoop into the soup and mush it all with a potato masher. I usually use half and half instead of the cream. A very good recipe.

This soup is out of this world! I was suprised by all the super ratings and thought I'd give it a whirl. I added just a touch of nutmeg, which was perfectly suitable. I also added about 5 or 6 cups of squash because I had cooked it and didn't want it to go to waste. This made the soup a terrific texture and consistency. I would recommend adding more squash each time because of this. I ended up using half and half and it was superb! Truly a TEN star soup!!!

Fantastic! I roasted my squash and added it to the soup when the carrots were just about tender. Left out the cream and also sauted the onion w/ cooking spray to save on fat & calories. So good..a nice delicate flavor. Not too strong which was a true joy after a few nights of spicy mexican food. :) My children enjoyed it as well (surprisingly) and my 18 month old devoured 2 bowls!

Made this for the first time tonight and it's just wonderful. I did make a few adjustments to make sure it wasn't bland (added a diced jalapeno & a little ginger), didn't bother with the cream but added a dollop of sour cream to my bowl...YUM! Can't wait to have some more tomorrow! Thanks so much for sharing. (OH, definitely cook the squash first - I pierced it and put it in the oven at 350 for @40min and it was so easy to manage)

WOWWEE!! I am addicted after just one bowl! (okay, maybe I had two or three bowls...) I had to change a few things based on what I had, but this is the best soup I have ever made!! I only used the 1 TBS canola oil, no butter. I used 1 TBS dried onion because I didn't have a fresh one. I used chicken broth because I had no veggie broth. I added a chopped gala apple with the carrots and I omitted the nutmeg. I cooked my squash in the microwave while the other stuff cooked in the pot. I had no heavy cream, but LOVED, LOVED, LOVED the soup without it. Thank you for a new lifetime favorite!!

This was very bland. I blended with cream cheese and some lemon zest and it was alot better!

I like to follow the recipe listed before making personal changes so I tried to do that with this recipe. The only thing I did differently was to use chicken stock instead of vegetable because that's what I had. My family thoroughly enjoyed this recipe and I will definetly make it again.

I made this for lunch. Although it was very tasty and easy to make it dirtys a lot of dishes. I roasted the squash as recommended by others but it was almost as hard to peel off the skin (and not lose a lot of squash) as it would have been if it was peeled raw. I did save on cutting though. I used 2 cups of chicken stock instead of vegetable stock because that is what I had on hand. Very good and think soup. I will make this again.

The flavor of the bisque is outstanding. I served it on Thankgiving as the appetizer with yam muffins. I think I could stopped serving there! My mistake was over thinning it with broth which I will correct the next 1000 times I make it. Thin slowly to your preference. I learned, but it was still great. Thanks.

Good basic recipe! I like my soup more flavorful so I added 1 teaspoon of yellow curry and 1/2 teaspoon cinnamon plus a dash of nutmeg, salt, pepper, and sugar to taste. Tasted like soup from a 5-star restaurant!

I am a HUGE fan of butternut squash soup, and this one is amazing. I roasted two squashes in the oven before hand and followed the suggestions mentioned in earlier reviews (thanks, guys!) such as: I used FF chicken broth, added a large clove of garlic, a bay leaf while cooking, one apple (honeycrisp was what I had on hand although next time I will plan on using Granny Smith), cayenne pepper and a splash of apple juice. I wanted to pour the whole pot of it directly into my mouth... but exercised a bit of restraint. This is easy to make and I would serve this to guests- it's that good. I highly recommend this recipe with a handful of additions!

I roasted the squash as mentioned previously and steamed the carrots, then pureed both in my food processor. Added chicken broth as opposed to vegetable stock and a little sprinkling of celery salt. Used a bit of 2% milk instead of heavy cream to keep the calorie content a little lower as well. Was a filling, delicious soup!

Very good. No need to add any salt.

Squash was super hard to "peel." Soup was GREAT, even a picky husband loved it. Didn't use any cream at all.