Best Butternut Squash Soup Ever Recipe

Absolutely delicious! I roasted a whole butternut squash on a baking sheet under the broiler for about 5 minutes to enhance its flavor after dicing it. I substituted lemon thyme from my garden for regular thyme, but otherwise followed the recipe with the same seasonings. It was a perfect dish for the first snowfall in the mountains. Thank you!

I absolutely love this recipe! I roasted a whole squash in the oven at 400 degrees for 40 minutes, and then followed the instructions to combine all the ingredients in a pot. The combination of cumin and allspice adds a unique and delicious flavor to the soup. Depending on the size of the squash, I sometimes need to adjust the consistency with a bit of chicken stock. My husband enjoys adding a dollop of sour cream, and my kids keep asking for this soup regularly. It's the best!

I sautéed diced onion and thyme in a mixture of bacon fat and butter, then added garlic towards the end of cooking. After cubing the squash and tossing it with salt, pepper, and olive oil, I baked it at 400 degrees for 30 minutes. Next, I combined the cooked ingredients in a stock pot with chicken broth and pureed the mixture. I seasoned it with cumin, allspice (or you can try using 1 tsp of ginger and 1/2 tsp of cinnamon), bouillon, and more chicken broth if necessary, then pureed it again. Before serving, I recommend sprinkling with crushed red pepper and crispy bacon bits. For a creamier consistency, you can also stir in coconut milk or heavy cream.

I roasted an acorn squash along with onion and garlic for 45 minutes. Then, I added the squash to the broth in a pot with the onion and garlic and cooked it for an extra 20 minutes.

Similar to many others, I decided to roast the butternut squash in the oven initially (with olive oil, salt, and pepper), and later enhanced it with the juice of one orange along with some orange zest (inspired by another recipe). The result was absolutely delightful!

Review Rewritten: Absolutely delicious! I followed the suggestion of other reviewers and prebaked the dish at 350°F for around 30 minutes. I opted to use a whole squash as some mentioned that using only half resulted in a thinner consistency. I decided to skip the bouillon as I felt it would make the dish too salty for my taste. Watching my fat intake, I was pleased that this recipe didn't contain any cream. The soup turned out wonderfully creamy and packed with flavor as it is. This will definitely become a regular dish in my home!

This butternut squash soup recipe is my absolute favorite. The flavors, enhanced by the suggested seasonings, are just perfect. I usually opt for pre-cubed butternut squash, which I can easily find at Costco. I use around 4 cups of cubed squash for this recipe. A small splash of half and half at the end, when I blend it, adds a creamy finish. An immersion stick blender is ideal for achieving a smooth texture. Some members of my family enjoy a sprinkle of bacon crumbles on top of their bowl, adding a hint of smokiness to the dish.

I absolutely love this recipe and have made it several times! It's super easy, especially with an immersion blender. I decided to enhance it by adding a cup of cream and some crumbled bacon on top.

This recipe is fantastic! I followed the instructions but decided to roast the butternut squash, onions, and garlic, which added a delicious twist to the dish. I plan to garnish it with some pumpkin seeds and a dollop of sour cream, opting for crema as it's milder. A sprinkle of grated allspice with the crema and pumpkin seeds enhances the flavors beautifully. Enjoy this delightful dish and happy autumn! 🍁🍂.

Excellent recipe! The most challenging aspect was cutting the squash...I intend to purchase pre-cubed squash next time if possible. It suited our needs perfectly (we can't consume dairy). I roasted the squash beforehand and fried the bacon until very crispy, then crumbled it on top of individual servings. I also intend to make a double batch next time and freeze half for a convenient dinner option.

I absolutely adore this soup! Instead of boiling the squash, I prefer to roast it with butter, salt, pepper, herbs, onion, and a bell pepper. This roasting method imparts a delightful smoky flavor to the soup. I then blend all the roasted veggies with broth to create a velvety smooth texture. The result is simply delicious!

I added a chopped green apple to add some sweetness to it.

Fabulous - это превосходно!

As described - thumbs up!

This is one of my go-to recipes that my entire family enjoys. It's always a hit!

I sprinkled some cayenne pepper on top and paired it with grated pecorino cheese. It was delicious and satisfying. I appreciate that it's creamy and rich without the need for cream.

I roasted the entire butternut squash and opted for five spice instead of allspice. I used 6 cups of chicken broth, resulting in a thick consistency. To enhance each serving, I added a touch of heavy cream. The end result? A new family favorite dish!

I made just one adjustment: I leave the skin on the squash. Simply wash it thoroughly before chopping, and you'll be adding a boost of essential nutrients and fiber to your soup! Plus, it saves a lot of time and effort!

Delicious and simple to prepare! I would suggest adding a hint of cream to enhance the flavor. The soup has a thin consistency, so adding more squash could help thicken it up.

Peeling the squash was not the most enjoyable part, but once I savored the soup, I realized it was well worth the effort. I stuck to the recipe, albeit doubling the ingredients. Since the consistency was too thin for my liking, I simmered it for an hour and a half to achieve a thicker texture. I will definitely be making this soup again.