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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.
Was easy to make and a big hit with the family. Made a huge batch so we’ll be able to enjoy it several times.
Great flavor, easy to make! Enjoyed this soup very much!
Sweet and warming. Easy for the whole family to enjoy. I roasted the butternut squash and scooped the pulp out instead of the labor intensive cubing and peeling.
Do you cut it in half or quarters first?
Can you use olive oil instead of butter?
Sure, Sandy, you can use olive oil. It will just give a different flavor.
Could Acorn squash be used in place of the Butternut?
Hi, MKJ! Great question, and yes, you can use acorn squash. It has a milder flavor than butternut, but it still makes a delicious soup.
Forgot to rate it! :) 5 stars for sure!
Very flavorful with the touch of nutmeg and cinnamon. I added some whole milk. My picky eater told me, “it’s rare for me to abandon a piece of bread for another bowl of soup tonight.” Thanks for sharing this wonderful recipe with us.
I’m so glad you liked it Lynne! Glad to know it passed muster for the picky eater in the house.
Love it!!! Easy to make, great flavor and my teen loved it too. I can’t wait to make it again
I followed to a “T”. I doubled it. Added the spices to my taste. This is amazing! Make it exactly as written and you will not be disappointed!
It was delicious I roasted the squash with olive oil, salt and pepper. I cut the squash in rounds, didn’t remove skin, rubbed with oil salt and pepper. Put in oven on convention roast, 475 degrees for half hour, turned after 15 minutes. Pulled off squash skins, was completely cooked. I added it to broth, vegetables and used submersible blender DONE!! No trying to use vegetables peeler!!!