Butternut Squash Soup
This is a thick, rich butternut squash soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.
This is a thick, rich butternut squash soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.
This soup was one of the best soups I ever made. So simple, low fat and tastes incredible! I wouldn't use the celery again, because it didn't puree properly and was somewhat stringly, but other than that, this recipe is outstanding.Read More
I have to disagree with the submitter that this soup has “tons of flavor.” Prepared following the recipe as written I found this actually lacking flavor, a little flat, until I tinkered with it and gave it a little more character. To begin with, I did not use the potato as I wanted it a little more low-carb friendly (and I don't think I would have cared for it in the soup anyway). Rather than cooking the vegetables in butter, I cooked some diced bacon, removed it and set it aside, then cooked the vegetables in the bacon fat along with some fresh minced garlic. The bacon contributed its great flavor, however, it needed something – a pinch of dry, rubbed sage and a splash of dry white wine gave the soup the complexity and depth it needed. After simmering and blending the soup a good glug of heavy cream (half and half would have been fine too) turned this into something rich, creamy and luxurious. A simple garnish of the reserved cooked bacon (a fresh sage leaf would have been pretty) was all it needed to dress it up. Three stars as written for a basic recipe, four stars with some fine-tuning.Read More
This soup was one of the best soups I ever made. So simple, low fat and tastes incredible! I wouldn't use the celery again, because it didn't puree properly and was somewhat stringly, but other than that, this recipe is outstanding.
This is a delicious and super EASY soup! I chopped all the vegetables and tosed them into the low fat chicken stock (thus avoided the extras calories by not browning them first!) and when the vegetables were fork tender I pureed the vegetables! Served with a dollop of low fat sour cream and slivers of red pepper and viola! This recipe is the most asked for one this past year 2005!
Excellent! I recommend blending only half of it and leaving the other half chunky to give it some texture. Definitely perfect for a fall dinner on a cold night!
Great recipe! I didn't brown the vegetables - I didn't use butter at all and didn't miss it. I did not use celery and used one regular potato and one sweet potato. I think next time I'll just use the sweet potatoes - would add extra flavor. I added a bit of red pepper for some spice. I put a drop of low fat sour cream on each serving - delicious! Will definitely make again!
Loved it! Wish there was an easy way to peel the squash tho'. Has anyone made it using squash that had been baked beforehand? Even our picky-eating boys ate this one! Very healthy, too.
I've been making this recipe every winter for 3 years. It's so wonderful. It has actually become a Thanksgiving appetizer for us due to an overwhelming amount of people in my very large extended family who just love it. It's probably been the most requested item since we incorporated it into our T-day menu. The only changes I make are the way I cook the squash and I only add 1 potato, no carrots, no celery and I add an apple. I also add a bit of cayenne pepper. This is how I cook my butternut squash and it is SO delicious: cut the squash in half and remove seeds/stringy stuff, liberally coat each side with olive oil salt and pepper, cut two cloves of garlic into thin slices and place a clove into the cavity of each butternut squash side, roast cut side down in an 350 degree oven for 45min - 1 hour or until squash is very tender. Once squash is cool enough to handle, scoop out flesh with a spoon - it will come out VERY easily. I add the cooked squash in after I add the stock. I also very thinly slice my onions, potatoes and apple so that everything cooks quickly. I never have to simmer mine for 40 minutes. More like 20.
OMG. SO good. And, good for you. Final review after several batches: use low-sodium chicken broth; buy medium/large butternut squash, split it into two, used a grapefruit spoon to remove the seeds and pulp, and microwaved for about 15-25 minutes in a dish with 1/2 inch of water in order to soften; instead of using 2 potatoes, use 1 small sweet potato; instead of using a stalk of celery, use 1 tsp. of celery seed. Definitely spice it up: 1/2 tsp. nutmeg, 1/2 tsp. curry, and spoonful of garlic prior to simmering the soup. Finally, when blending, add 1/2 cup of fat-free half-n-half to make the soup creamy. DO NOT OVERBLEND. Also, this soup MUST be topped with sour cream - it is what makes the soup. Might also try green onion or bacon crumbles for garnish next time.
The best butternut squash soup recipe...I only gave it 4 stars because I felt it needed a bit more flavor so I added some garlic, red pepper, fresh nutmeg and browned some chicken and apple sausage that I added after blending the soup. With the sausage even my boyfriend loved it and he isn't much of a soup eater.
Excellent recipe! You can mix this up in a variety of ways to get different flavors. I cut the squash in half (you can microwave to soften first...or simply microwave to cook, but I like the flavor that roasting adds to the squash)...oil,salt and pepper the squash & place cut side down on a foil-lined pan. I also roasted 2 sweet potatos, 3 onions, and one head of garlic while the squash was roasting. Wash the potatos, rub with olive oil, and wrap loosely in foil. Cut the ends off and peel the outer layer of the onions; place in foil and drizzle with Olive oil, pepper; I sealed the foil and placed on baking tray...Cut off the top of the garlic, drizzle with oil, and wrap in foil. Place veggies in the oven and roast with the squash. Garlic takes about 45 min; onions and sweet potatos will take 45-1 hr depending on temp and oven.. Bake the squash until tender (60-90 min depending on size and oven)... The squash "meat" should be soft and juicy.... While squash is cooling, saute fresh carrots, celery, onion in olive oil about 10 minutes...add veggie or chix stock; continue to simmer until very tender. I then pureed all of the roasted veggies (squeeze garlic cloves out...should be like butter). Add some additional stock, and pour into soup pot...continue to puree sauteed veggie and squash; add stock to reach desired consistency. Add pepper and nutmeg to taste. I then added dashes of PENZEY's cumin, cayenne pepper, and sweet curry and Maharajah curry... very TASTY!
I have to disagree with the submitter that this soup has “tons of flavor.” Prepared following the recipe as written I found this actually lacking flavor, a little flat, until I tinkered with it and gave it a little more character. To begin with, I did not use the potato as I wanted it a little more low-carb friendly (and I don't think I would have cared for it in the soup anyway). Rather than cooking the vegetables in butter, I cooked some diced bacon, removed it and set it aside, then cooked the vegetables in the bacon fat along with some fresh minced garlic. The bacon contributed its great flavor, however, it needed something – a pinch of dry, rubbed sage and a splash of dry white wine gave the soup the complexity and depth it needed. After simmering and blending the soup a good glug of heavy cream (half and half would have been fine too) turned this into something rich, creamy and luxurious. A simple garnish of the reserved cooked bacon (a fresh sage leaf would have been pretty) was all it needed to dress it up. Three stars as written for a basic recipe, four stars with some fine-tuning.
Excellent soup! I used olive oil instead of butter to cut on fat. I also added some garlic, a dash of curry powder and only added 1 potato because I'm watching my carbohydrates intake. As suggested by other reviewers I baked the whole butternut squash at 375 degrees for 1 hour, it does make it so easy. It turned out so creamy and rich, but with no addition of any fat or dairy. I will definitely make this soup again. Thanks for sharing this great recipe, Maplebird!
This is a nice soup! It is great on a cold winter's afternoon or evening! The one thing I like to add to it is about a tablespoon of fresh grated ginger and maybe a half cup of apple juice. The apple juice adds some complexity to the sweetness and the ginger adds a zing to the recipe and a little heat on the tongue and compliments the sweetness of the squash perfectly.
This was my first attempt at a squash soup. We got nailed with 20 inches of snow the last two days, so I figured it was a good day to experiment. I followed the recipe as it was written with these additions: 1 reg potato/1 sweet potato 1 full head of roasted garlic - roasted in olive oil for 40 minutes 4 oz Light Cream Cheese 2 12 oz Packages of Frozen Cooked Winter Squash instead of peeling, seeding and cooking a butternut squash. This was fabulous. Topped it with Garlic/Cheese Croutons and a dab of sour cream. Made some corn muffins to make a complete meal, enjoyed sitting in front of the fireplace.
Delish - when I added 1 teaspoon of minced garlic, 1/2 tsp cinnamon & a pinch of nutmeg as suggested by others. So easy too!
This is so yummy!!!! I did make changes because of personal preference based on other reviews. Less Cream cheese, 1/4 cup brown sugar & chicken stock. Used a stick blender to save time. Thank you so much for such a wonderful recipe.
Incredible! Tastes like a rich cream based soup but is relatively healthy. I followed directions and just barely covered cubed veggies in chicken broth. It used probably 3/4 of the chicken stock and by the time I was done there was no need to add any more - once blended the consistency was perfect. Remember - don't dump in all your stock right from the get-go.
Great soup after spicing it up for the wife and her Weight Watchers® diet. Microwave squash as previously suggested in reviews. Added 1/8 tsp each All Spice, Ginger, Nutmeg, Cinnamon , about a ¼ cup of Craisens® and zest from ½ an orange. Right at the end off cooking and before serving I added 3 TBSP fat free sour cream and 3TBSP I Can’t Believe Its Not Butter®.
I had this at a friends house one time and was looking for it again but didn't want anything to complicated. This was PERFECT. It's very autumny! I served it with some parmesan and garlic croutons which was delicious. My friend served it with shreaded monerey jack cheese that nicely melted on the top...that was perfection. Update: This is my most asked for soup but I won't make it until October. I bought a soup toureen to serve it in for a presentation as great as the soup!
I never reviewed a recipe before, but this one was so good, I had to. I left out the potatoes to lower the carbs. I used a low fat butter substitute, and added about a cup of 2% milk to make it creamier and a dash of cayenne pepper for a little kick. Served it at a dinner party with fresh corn bread. It was a huge hit!!! Healthy & DELICIOUS!! Thanks for the recipe!!
I thought this recipe was great but the initial product seemed a bit bland to the rest of the family so I improvised the second time and it came out FANTASTIC!! I used one large sweet potato instead of the regular potato. Before I blended I added 1/4 cup cream cheese. Once I blended the ingrediants I put them back into the pot and added 1/2 teaspoon cloves, 1/2 teaspoon ginger, and a pinch of nutmeg and cayenne pepper. Then I added a 1/2 cup of brown suger. It was a 5 with my additions.
This was a good basic recipe. I tried to make the original version, but I didn't have any celery so I omitted it. I roasted my butternut squash (without adding water to the pan) at 350 degrees for an hour instead of dicing it up. This made it easier to handle. The soup was bland so I made a few additions. I noticed how some reviewers used cinnamon or nutmeg, while others used curry. I was apprehensive about which one, so I added a little nutmeg to a sample and didn't like it. It made the soup taste on the order of sweet potato pie batter. I opted to use a little curry and a little ground cayenne pepper instead because it gave it a more rustic taste - and more on the order of dinner. I will make this dish again, with modifications. Hope this helps.
Easy, tasty, and versitile! Just microwave the squash in a bowl of water until soft, let it cool, scoop out the seeds and soup is on the way! We've made it several times and used some of the suggested ingredients (never the celery though). Our favorite spices to add ...nutmeg, cloves, ginger, cinnamon, red pepper, garlic...to the degree of your liking of course. And top off the soup with some Parmesan Cheese! YUM!
This was great! Just as flavorful and buttery as a cream soup, without the fat. My husband didn't think he would like a squash soup, but he said it was delicious. I cooked it in my crockpot for 3 hours on high. I will probably make this for my company potluck in a few weeks.
This will become a favorite staple soup recipe for fall for me. I doubled the quantity, except the potatoes, and added 1 tsp curry, 2 cloves garlic, one bay leaf, and parsley flakes. It is outstanding---a rich flavor like no other soup!
I roasted my squash first and then proceeded with the recipe. I left out the potatoes and added browned turkey sausage and more seasonings. Delicious!
I'm always nervous to make a recipe when people give it a good rating only after they've made their own changes. But this time, I made this soup exactly the way the original recipe said (except I had no celery so I had to leave that out) and it came out so great!! It definitely wasn't bland- If you use chicken stock to cook the vegetables I can't imagine why it would come out bland. I blended it with an immersion blender and it's a beautiful color, a great silky and hearty texture, and has a wonderful rich flavor! All in all very happy with the way this soup turned out :) Will definitely make again!
Mmmm. I roasted the squash in the oven, omitted the butter, and used seasoned chicken broth to add some kick. Topping the soup with Montery Jack cheese and garlic croutons added to the presentation and taste.
Very good. very easy to make. The one down side was it was a little bland. I felt like I kept seasoning it and seasoning it.....Overall, I will make it again.
Really good on a cold nite but I too thought it needed the sour cream or something to make it a 5. For ease in cooking I microwaved the squash and potatoes, peeled, and put in blender. Really a different soup for us but we liked it.
excellent! i baked a whole squash and a sweet potato in the oven at 375 for 1 hour. i opted to use celery seed instead of actual celery, omitted the butter and only used the one sweet potato. i also added a dash of nutmeg and cinnamon. very easy to make and good for you!
I made butternut squash soup for the first time using this recipe and the results were excellent. I did not use butter as I always cook with olive oil and the taste was incredible. I also added some nutmeg for extra flavor. This soup is so rich with taste, its a complete nutritious meal. Thank you for this healthy and satisfying recipe.
Since I tweaked this a bit, it's four stars - but with the changes it's a five star recipe. I baked the squash first (cut in half,rubbed with butter, face down, one hour at 375F). I omitted the potatoes, added some fresh garlic and ground nutmeg. I used a splash of half-and-half cream mixed in at the end. It was so delicious!
Waaay too much broth to add! I followed this recipe exactly and the stock overpowered everything and made it completely watered down. I even tried adding pumpkin to thicken it up and it still was too much. So disappointed. Wasted a lot of ingredients!
i gave this recipe 5 stars because it is a really good base to work with. i made it just the way it says, with all the ingredients it says. i only added a few things. i roasted the squash so it would not soak up water, i also roasted on the same pan of the squash a whole head of garlic, i added chopped sweet potatoes and did put in the celery, just make sure to chop it small. did not add sour cream at all, it would change the flavor completley. at the end i add a little sage. we sprinkled a little red pepper on top in our bowels. turned out fantastic.
This soup was enjoyed by everyone during our Thanksgiving meal. It was easy and quick to make, once I had homemade chicken broth prepared. I didn't have time to blenderize the soup, so instead I just mashed it with a potato masher. Everyone liked the texture of the soup instead of a thick liquid from the blender. I added a pinch of cinnamon and nutmeg, which added a nice fall flavor. I'll definitely make this recipe again.
This is a great soup recipe. I did bake the whole squash at 400 degrees for 1 hour. I did not use the potatoes, carrots or celery, as they were really unnecessary. I added a sprinkle of cayenne as well as nutmeg and cumin. Fantastic! Sour cream was a great finish. My husband loved it with crusty bread.
I tried butternut squash soup prepared by a chef at a gala and thought it was delicious. I never thought I could achieve the same thing myself...boy, was I wrong! This soup tasted even better and everyone loved it!!! Something this good shouldn't be this easy to make. This is definately added to my favorate recipes!
This was a delicious soup. It's not everyday you can say "that soup was so good, it brought my father-in-law to tears!" I kid you not, he kissed my hand he liked it so much! And my husband and MIL loved it too! For those who might be cooking with butternut squash for the first time, I'll impart some knowledge my aunt passed on to me: if you find peeling raw squash too hard, cut them in chunks and toss it in the broth to boil until it's time to blend them all together. Just pick the now soft squash pieces and use a fork or knife to pick the peel off. And voila! It's much easier and you have less chances of hurting a finger :)
Okay, I can't give it all the stars because I made so many changes, but this is an amazing recipe! I omitted the carrot and celery and only used a touch of onion. I also the replaced the potato with sweet potato. And I added 1/4 cup sour cream before blending...yum!!
Add a bit of ginger to finished soup. I cook the squash by cutting it in half lengthwise, scrape out the seeds. Place face down on a baking sheet covered with aluminum foil and bake at 350dg until tender.
Butternut squash is the most flavorful and this recipe reflects that. I used our own squash,onions and potatoes from our garden and used carrots from the farmers market. I too left out the celery. I used white pepper, and just a dash of nutmeg. This recipe lets the squash be the star. I used an electric puree mixer (boat motor) right in the pot it was cooking in so I wouldn't have to make a mess transferring it into a blender.
I ws very disappointed with this soup. It was bland.....even tried the sour cream, but it still had little flavor. Will not try again....
This soup is delicious! It was so good that I decided to serve it to my Thanksgiving guests and they all loved it-even my brother who doesn't like squash. The only thing I changed was leaving out the potato.
It was good, not great, but good.
This was really terrific! Our garden has produced an over-abundance of butternuts this year. I love squash soup but wanted to try something different. This is the best recipe yet. I am usually a creative cook, but used this recipe almost exactly, with the exception of the celery, although I did add a few celery leaves. Peeling the squash is a pain, so I baked it for one hour and it was perfect and soooooo simple to peel then. I am having a large gathtering next month and will make this recipe for a starter.......am sure all will enjoy! oh, don't forget the dollap of sour cream!
I tried this recipe after ordering some at a pricey restaurant. This one is better. I followed the suggestion of roasting the squash beforehand and found it greatly eased the preparation. Also, I left out the celery and didn't miss it at all. I read that some reviews added garlic - DON'T DO IT! This soup has a mild, rich taste that is perfectly balanced. I think garlic would overpower the other flavors. When I served this soup last night I thought Butternut Squash soup couldn't taste any better, but I was wrong. It tastes even better the next day.
Followed the recipe with a few changes.. first I roasted the squash for 50 minutes at 350 degrees. I then was able to complete the recipe as written. When finished, I added half and half to give a bit more of a creamy texture. The soup is delicious! Thanks so much for sharing this recipe!
Excellent recipe to make ahead of time and serve on that special day. Warms you from the inside out and has a wonderfull bouquet of flavors! Definately a keeper in my house. The third time I made this I used just chicken broth and it turned out great as well. I trippled the recipe every time I made it and my younger children gobbled it right up :)
This is a wonderful recipe, easy to prepare and a welcome treat on a winter's day!
This recipe is easy to do and it taste delicious. when I did this recipe I did not have much time so here is what I did. 1) I cook the raw onion and peeled cubed buttersquash in a pan with olive oil. I cooked this mixture until squash was golden brown. 2) I place this and potatoes in a pressure cooker along with a pinch of curry powder to bring out the flavors and then added chicken stock and 1tbsp of butter. Cooked for about 7 minutes and it is done! you can either blend it or smash it depending on the consistency you need. Add pepper and salt to taste.
Mine had an overpowering potato taste. I did a quick fix by adding some brown sugar and apricot preserves to add the hint of sweetness I was expecting from the squash. We had this as a side to pork steaks. On my own bowl I also chopped up my meat and added it to my soup.
My husband who swears up and down he hates squash, just loved this recipe. I baked the squash in the oven for an hour before hand, substitued one sweet potato and served with sour cream, just like everyone suggested, and it was fabulous. The recipie made a lot, so get ready to freeze leftovers!
This soup is WONDERFUL! I used one sweet potato and one white potato as recommended in some reviews and added a pinch of nutmeg. YUMMY!!!!
This was so good. Used sweet potatoes instead but kept everything else the same. Loved it! Topped with some sour cream...yum :).
This recipe makes a great creamy soup without the cream! I substituted veggie oil for the butter to make it completely dairy free for allergic kids. Quick, easy, delicious - what more could you ask for?
This was delicious! I used 1 sweet potato instead of the 2 regular potatoes, and I only had baby carrots on hand, so I used about a dozen of them. I split the squash in half lengthwise, scooped out the inside, sprayed it with canola oil, and baked it cut-side down for 30 minutes in a 375 degree oven. I used Smart Balance Light Margarine (which is dairy-free) instead of butter (has half the calories & fat of butter too!) to sizzle up the vegetables, and Better than Boulion No-Chicken base instead of chicken broth. With those two changes, it became completely Vegan! (like me) Since the squash was pre-cooked, after I sizzled the vegetables, I threw in two bay leaves, and covered and simmered for only 15 minutes. I blended it with a stick blender in the pot, then threw in a pinch each of cayenne pepper, sage, and french thyme. It was great, my family loved it! Next time I think I may puree only part of the soup, as the texture once it was all blended came out a tad baby-food-like.
omg it was soooo good, and my husband LOVED it. It was very flavorful and tastey. I did a few changes I cut the squash in half and wrapped in paper towel and microwaved for about 5 minutes and the insides were tender enough to scoop out and add to the pot. Also omitted the celery. It was very easy to make!
I agree that roasting the squash first is a great idea, but found that 375F for 1 hour wasn't quite long enough to make peeling them "easy". I would probably leave them in for another 15 or 20 minutes next time. I also added 2 cloves of minced garlic to the soup, which rounded out the overall flavour. Delicious!
Great! Really straightforward, simple, and easy!! I do agree with the bake the squash in the oven at 400 for about an hour, as mentioned beforehand. That drastically reduces the prep time in working with the squash
I make this soup all of the time, especially in the fall (when squash is so cheap). Great way to eat vegetables. The lack of butter/creme isn't even missed!!!! I'd almost say that this is better than the creme version. When I make this I leave out the celery as it stays stringy and doesn't puree properly.
Awesome recipe!!! With that being said I did tweak it a little, as I do all my cooking lol. I added 2 cloves minced garlic, just one potato instead of two, a little extra chicken boullion, a dash of cinnamon, curry, nutmet & basil. Also just before I pureed I added 1 pkg (8 0z.) cream cheese (can also use reduced fat) and stirred well until mixed thoroughly, then put into blender. Oh and definetely top with crisp bacon and sour creme, AMAZING!!!
I made this soup yesterday and couldn't get enough. I added just a pinch of curry and a small amount of sugar. WOW! Great recipe
I made this last night and it was wonderful. One of the easiest and best tasting soups I've made.
Wonderful! I made this recipe as written the first time and it was quite tasty. The second time and ever since, I have roasted the squash beforehand and sauteed a clove of minced garlic with the rest of the vegetables, a pinch of curry powder and ground cayenne pepper added before simmering, and 1/2 cup of half & half added to the blending process. I like each bowl topped with a bit of mascarpone cheese. These changes made this soup perfection, in my book!
YUM! Like others, I used one sweet potato instead two regular. I had leftover baked squash in the freezer, so the whole recipe only took me about 25 minutes from start to finish. I didn't add any spices, and I thought it had amazing flavor! It definitely did not require milk or sour cream, but this could be partially due to the sweet potato substitution. For a fast, low-cost, super-healthy meal, this recipe is great!
This is a truly great soup and nice recipe EXCEPT way too much work. It can be more simply made by skipping the peeling step altogether! Who has time for THAT?! Cut the squash lengthwise and put it face down in a glass casserole. Put it in the oven for about 40 minutes at 350 degrees, depending on the size and thickness of the squash. When done simply SCOOP out the meat and continue recipe as written! Delicious. I also believe you will get more nutrients because you are able to scoop closer to the skin than if you peel. If you are adding potato do the same with the that. I would also add a little Cajun seasoning so it's not so bland.
In typical fashion, I altered this recipe to spice it up. Firstly, I used olive oil instead of butter. I also used vegan chicken bouillon cubes (3 in total). I also added 1/4 tsp. of cumin seed when sautéing the vegetables. After I puréed the soup, I added 2 tsp of madras curry and 1/4 tsp of lemon zest. I also had some left over fresh spinach, which I diced and added at the end. Divine!
Awsome! I've tried this recipe and it was sooooo delicious so thank you for sharing...
I made a few changes and this recipe came out very tasty. I added one clove of minced garlic and 1 tsp of chili powder. I used a potato masher to puree this soup instead of pouring the hot soup into a food processor. It came out just fine. For additional seasoning I used 1 tsp salt and 1/4 tsp pepper. Instead of chicken stock, I simply used water with bouilion powder (1 tsp per cup of water). I definitely would make this soup again. It's thick and hearty and would taste very good on a chilly fall day.
A yummy and delicious recipe and a definite keeper! Thanks for sharing it! I did change the butter to olive oil so it would be a parave soup to serve with meat. I've also used sweet potatoes when I didn't have plain potatoes and that was even better.
WOW! This soup is incredible. I listened to other reviewers, and cooked the squash in the oven at 400 for an hour, which did make the peeling/seeding easy. The only other adjustments I made were substituting a sweet potato for the regular potatoes and a non-dairy margarine for the butter. I was a little worried, as the chicken smell was very strong while the soup was cooking, and I was nervous the soup would end up tasting like a veggie-chicken soup. But luckily I was wrong! The smell cleared afterwards and no chicken taste. Five stars all the way, I will definitely be making this again!!!
For a simple recipe like this I thought it was pretty delicious! First, I cut the butternut squash in half lengthwise and scooped out the seeds. Then I placed it facedown on a baking sheet and let it bake for 45 minutes at 350 degrees. Then I cubed it and left the skin ON to add fiber. Trust me, you won't tell the difference once its pureed and it makes this soup even healthier! I completely skipped the browning process and didn't miss it, saving calories from that added butter. I tossed the cubed squash along with some baby carrots and chopped onions into a pot and let it boil (omitted potatoes and celery). Pureed it all in a blender and seasoned it with cinnamon, salt, and pepper. It was delicious and so easy to make! I didn't even feel the need to add sour cream like others suggested.
This soup is delicious...my kids love it too.
I like this soup but I changed a few things because of others comments. I used a small sweet potato from my garden instead of carrots, cooked the celery and onion in butter, but didn't use potatos. I put the squash in the microwave for 4 minutes on high to make it easier to peel and split, then after peeling and splitting put it in a container with a small amount of water and microwaved it on high for 15 minutes, cut it into cubes and added it to the onion, celery and sweet potato in a large pot, covered it with chicken broth, seasoned it with salt and a pinch of curry, and after bringing it to a boil let it simmer until the veggies were tender, about 30 minutes. I took out some of the squash pieces before blending the rest of the mixture, then added back the pieces before serving and adding a dollop of sour cream to each bowl. The sour cream really brought out the flavor, but a small amount of cream would probably do the same thing. Will make this again, it was delicious.
I love this soup! Made it twice in one week! i used a TBSP of olive oil instead of butter. I also microwave the squash first...much easier. I don't puree it at all, but leave it chunky. I also add curry powder and garlic powder. mmmmm
Very good. Only reason I didn't give it 5 stars is because, as others said, it would be very bland had I not added add'l spices. On the suggestions of others I added: garlic, garlic salt, curry, nutmeg & cinnamon. I also pre-cooked the squash in the oven and added it to the last 5 min of cooking the vegetables. Would definitely make this again.
I tried it for Thanksgiving and it was very good. Everybody loved it and my pan was empty in minutes!
I followed the recipe exactly, and it came out great! I didn't even need much seasoning because the squash and vegetables were so flavorful. Healthy and satisfying.
What a creamy and easy soup to make! Love, love, love that all the basic ingredients are fresh vegetables and chicken broth unlike the other recipes on this site that uses cheese, sour cream, or cream cheese!
delicious! i followed other reviwers' advice (boiled the veggies in the broth instead of browning, adding garlic, subbing sweet potatoes instead of regular ones, adding bay leaves). My mom likes some texture in her soup so i pureed 80% of the veggies after simmering, then poured it back into the rest of the soup. I nixed the celery and doubled the recipe for a larger crowd. I also added half a cup of skim milk at the very end, to give it a bit of a creamier taste. However, i think i should have added a cup of whole milk instead. My family thought that a few slices of gingercould have really added to the flavor. I suggest leaving the lid half on if you don't wnat a really thin soup.
Needs the 1/2 tsp cinnamon, dash of nutmeg, a splash of brandy, and pepper to taste. Sour cream at the end rounds it out.
This recipe is great, but only with modifications. Cut the squash in half and roast before peeling. Use sweet potatoes rather than white. Use the sour cream other reviewers mentioned, as well as the pinch of nutmeg. In addition, for those having difficulty with the celery, make sure that the vegetables have simmered long enough. I prepared this a day ahead and let it sit in the refrigerator after simmering. This lets the vegetable flavors "mature" together and made pureeing much easier. After sitting overnight, I had no problem with the celery.
Pretty good. Baked squash first, used carrots but no potatoes. Also took the advice of others and spiced it up with curry, nutmeg, cinnamon and cayenne. Very right, needed it much. Next time I won't use carrots, it overpowered the taste of the squash. Also will use sour cream next time.
This can be delicious almost any way you dress it. I looked at the spices everyone was suggesting and Chinese 5-spice powder, which I use often and has a sweet/spicy flavor, encompassed many of them. That with a touch of brown sugar was perfect. Also, I used half a celery root instead of the celery considering how many thought it was too stringy, and that worked perfectly. Thanks!
Delicious!! I don't even like butternut squash and have tried a couple other recipes from this site, but didn't like them. Since this has other veggies it cuts the squashy taste. It's a great way to get my 2 year old to eat her veggies :)
I read many of the reviews, so I made sure to have sour cream on hand, just in case. I made the recipe as specified and it was, as others found, very bland. I added a 1/8 tsp of cayenne, a 1/2 tsp of cinnamon, 2 tbsp brown sugar and 1/2 cup of sour cream and that dressed it right up. Sweet and spicy, but the squash flavor wasn't masked at all. Good recipe if you tinker with it.
Delicious and easy! I love that I had all the ingredients on hand. I followed the advice of those who said to cook the squash beforehand, add garlic, and only puree half of it to leave it a little chunky. I also included some parsley, seasoned salt, cinnamon (surprisingly really good!), and cooked chicken to make it a complete meal. Turned out great and my husband asked me to make it again!
What a wonderful recipe .... I used only 1 potato and added some Montreal Steak Seasoning for the pepper. I liked the fact there was no added milk product ... I loved the consistency as given. YUM!
I will make this again and again. But next time I will not saute the veggie in butter, I think that was a waste of time and calories from the butter. Also I cut off the peel of the raw squash and cubed it b/c I didn't read the reviews of others first. So next time I'll try cooking it first and adding some seasoning. But over all i loved this soup.
Yummy! Instead of using raw squash you can use 2 of the small frozen blocks of Birdseye squash. I also peeled some of the stringy parts off of the celery and pulsed it through my mini food chopper before adding it. I also added the carrots last and used shredded carrots to add some texture. This is really good with pumpkin walnut biscuits!
This was a good recipe. I used homemade chicken broth and added 1/2 of a sweet potato. I recommend cooking the squash beforehand and scrapping out the contents rather then trying to peel it uncooked.
I used leftover roasted squash and didn't put them in until the blender step. I only had to cook the other vegetables in the stock for about 15 minutes. I also added garlic, curry, cinnamon, basil and paprika...very yummy!
This soup was delicious - I used my own chicken soup stock. Instead of butter I used olive oil. Didn't add anything else. Was more a bisque for me but that probably was because I used less stock. I followed one of the other reviewers by baking the butternut squash in the oven first (split in half, scooped out seeds, placed in water on 350 F for an hour) that really helped speed things up.
This is my first time reviewing a recipe -- and I really felt like I should because this soup was very good. I did leave out the potatoes so it was a lower in carbs. But the most important part is that it was delicious and easy to make -- one of my new favorites ! Thanks Princess Krista K.
It was good! I added the curry, cinnamon, and garlic and I baked the squash for an hour like other reviewers mentioned. Thinking now about what I could do to increase the strength of the flavors in the soup. It was good when I added some parmesean and I was glad not to have to add cream to the soup! Thanks!
Also for those feeling a bit adventurous! I added the lemony lentil & kale recipe to the soup after each was made. I had cut back on the amount of lemon and broth added to the lentils and kale and put a healthy dollop in my bowl of soup. It was great and added a good protein punch to this soup!!
Love this fall festive recipe! I cooked the squash at 375 for 1 hr (based on the size) and then pealed/seeded it. I added a pinch of both cinnamon and nutmeg..along with some garlic salt. I blended most of the larger veggie pieces, but I didn't blend then entire soup. I prefer it has a little texture. This is sure to please a cold crowd!
This is an exquisite recipe; we loved it! Absolutely 5 stars. My minor tweaks were 2 celery and 2 carrot and like others, I cut down to one potato, as we like veggies but not starch. Also took others' advice and added a hefty pinch of curry powder. With no sour cream on hand, I pureed 1/2 cup of low-sodium, low-fat cottage cheese and stirred into soup just before serving. Fabulous! Definitely will be a household favorite of ours! Thanks for sharing it.
I added garlic and used a sweet potato instead. Didn't puree completely. Also added a little curry powder. Wanted a little more flavor but a wonderful base!