32 Reviews of Butternut Squash Soup

From: Barb Gertz

On Dec 29, 2003

Oh My, this is delicious. My DH & I could hardly stop eating it. I made it just like the recipe said. I did use my hand BLENDER instead of a regular blender. Less mess & so easy to use. Served it with a dolop of sour cream, Yum and a little red pepper flakes. This recipe is in my files. Thank you Kim

From: TheKatsiki

On Nov 14, 2005

Excellent, creamy texture, and a pretty soup with a kick! I didn't have bacon, but browned the onions and carrots in olive oil instead. Tasted great, though next time I think I'll scale back on the amount of red pepper. I will make it again.

From: Donna Gilmore

On Feb 28, 2005

Gotta say "Thanks"! I really enjoyed the taste of this soup! The slightly sweet and curry flavors were just the ticket for a cold German Winter night. The only thing I changed was that I used condensed milk instead of cream. I will make this in the Summer and eat it cold, just as I did the leftovers from yesterday!

From: Bethany Taylor

On Sep 11, 2006

Really good soup! I've never eaten butternut squash before, but my boyfriend bought one and this was the recipe I chose. I made it as written, but I didn't have allspice, so I subbed a lttle cloves. I used extra red pepper, and stirred in the sour cream and bacon.. I also added just a tad of liquid smoke to enhance the flavor of the bacon. It was perfect for this cool, dreary day. Thanks for the recipe!

From: Fairy Nuff

On Jun 28, 2006

A really delicious soup recipe. I didn't change a thing. Just what I needed on a cold winters day - definitely making this again. Thanks Kim!!

From: aviva

On Dec 21, 2004

Very delicious! I've been wanting to try making a butternut squash soup for years but never got the chance. What luck that the first recipe I tried was a definite keeper! I did make a few changes: used low-fat turkey bacon (didn't produce any drippings so I added a little olive oil; I also crumbled two strips and added it to the pot for flavor and pureed it-skipped crumbling bacon on top of soup); used half-and-half instead of whipping cream; used low fat sour cream. I loved the spicy taste of the soup, but some people thought it was a little too spicy so next time I may decrease the amount of spices(not sure by how much until I do taste testing).

From: Tanyanator

On Sep 7, 2004

This soup was so delicious, One bowl was not enough! Very easy to put together as well. This is definately a new favourite!!! I didn't have any cream so I stirred about 1/2 a cup of sour cream right into the soup and skipped the dollop on top.

From: MaryRich

On Oct 25, 2005

A beautiful way with Butternuts! A great recipe for company or just for the pure enjoyment of it. The seasonings create great harmonies, and the black pepper adds zing. I used freshly ground nutmeg and toasted my allspice before crushing. My garnish was fresh marjoram, sour cream and the lovely hickory smoked thick cut crisp bacon. A definite keeper. Thank you, Kim127. A note concerning personal preference: cutting the black pepper in half will not hurt the overall product which was wonderfully bright and attractive, flavorful and appealing.

From: Neen in Michigan

On Jan 21, 2006

Oh, we all loved this one! I've made it twice, making it again tonight. The second time I made it, instead of the whipping cream, I used fat free evaporated milk and there was no difference in taste or texture. Yummy!

From: TzDollie Dart

On Nov 2, 2004

Out of this world delicious!! I could not find the frozen squash in the stores, so I just roasted a fresh on chopped in to chunks. Sooo good thank you for this recipe!