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So easy and so good. I’ll be making this again. Definitely going on my Thanksgiving menu :)
This recipe is divine!!! I will be making this a lot!
Perfect balance of flavors (I always add more cayenne) and viscosity. I roast the squash first, cut lengthwise and face down and it adds flavor and ease!
Hi Meg, roasting the squash first is an excellent way to get in more flavor, great idea!
Delicious & simple
Terrific, Doris, I’m delighted you like it!
This was very good. I have made several other recipes and this was my favorite. I used acorn squash.
Lovely recipe….never understood the concept of soup but this makes perfect sense for my tummy and taste buds. My kids asked for 2nd helpings. I didnt even have celery on hand but it came out beautifully. The subtle heat from the cayenne really gave it great flavour.
Great recipe. Roasted the squash and used a red apple that was quite tart but otherwise followed to a tee. Best butternut squash soup I’ve ever made
Great to hear Emma, thank you!
Delicious – it’s a hit every time, hot or chilled!
Added chopped almonds for some texture and a dollop of sour cream. The kick of the cayenne pepper is so good. Two thumbs up for this simple but delicious soup
I make this often. My 6 year old daughter loves this soup. She requested it all the time. I follow the exact recipe and it always comes up delicious. I love this soup too. I usually make it on Sunday and eat through the week. YUM!
We’re so glad you and your daughter are fans of this recipe. Thanks for sharing, Betty!
I make this recipe all the time – it’s so good! I follow it exactly until the end. After blending, I stir in 3/4c light coconut milk for a silky texture (without dairy).
Great idea Jen!
This is a delicious soup! Recommend! Simple and healthy. I added the recommended spices
I make this frequently. Using diced frozen squash makes this super easy to make. A 750 gm package works well and can be kept on hand in freezer.
Exactly what I was looking for! I added all spice, too and it was amazing! Thank you!
Fantastic as written. Low fat and delicious. Cream unnecessary. Plenty of flavor as is. And healthy!
Was delicious! I added a can of evaporated milk at end to make it creamy! Was a hit!
This soup is so simple to make and taste fabulous. I added a touch of cinnamon and dash of vanilla while the veggies were boiling. Watch your liquid levels. If you use more than 6 cups of squash it tends to be to think to blend well. Just add a little water or more broth when you puree. I topped with some raw pumpkin seeds and a splash of olive oil and served with warm toast with a garlic chive oil.
Awesome! Easy to make. I made it with and without the green apple. I personally love it without the apple, it was too tart for me. I did add extra Plant based butter to keep it non dairy. About 2 telson more it made it creamier.
I thought it was good however, I was trying to identify what spices would bring it up a notch. Just the way it is was good with fresh bread and butter.
This was absolutely delicious. I didn’t make any changes, and don’t plan to.