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Originally, I wanted to make a butternut squash soup with coconut milk. But finding I had no coconut milk in my pantry, I looked for, and found, this recipe. The only difference is I took a large skinless, boneless chicken breast and cut it up into small pieces and browned it with the onion. Used all of the spices as in the recipe, then used my potato masher to just mashup some of the squash that was in a separate bowl from everything else. Then I put everything together in my Dutch oven, put it at a low simmer and let it go for about 15 to 20 minutes. The soup was so good! I will make this again and again and I may even try to tweak it from time to time, by adding chiles, kaffir lime, and maybe that coconut milk!I have been a salt-aholic all my life, and my doctor told me to cut down. I have found that herbs and spices are the best thing to bring out the flavor of foods without using so much salt. I love to experiment! Thank you for this great recipe.
Hi Pam! Thanks for such a thoughtful comment. I’m glad you were able to find something that worked for you that you want to make again. Herbs and spices add so much dimension!
Love this recipe, make it all the time in large batches to freeze so that I always have a quick lunch on hand. Delicious!!
I just oven roasted the squash halves rather than struggle with peeling and cutting up the raw squash, used no dairy or cilantro/parsley, and added broiled pear slices before pureeing that gave it some needed sweetness. (Some recipes use honey for this.) YUM!!!
Not a squash fan, but found this very pleasant. Unlike some others, I would add a little more ginger and curry. As for the cream, it is absolutely necessary as it smooths out the flavors at the end. And, I sometimes serve this in punch cups before the meal, or at the table. Thanks for another way to incorporate this nice touch of fall.
FANTASTIC soup!!!! One of my favorites to make in the fall. I add a couple of cloves minced garlic with the ginger. Everyone loves it!
Turned out delicious! i added 3 gloves are garlic! Thank you for the recipe!
Awesome. I pedaled the squash then put in a plastic bag with a shot of olive oil, put in micro for 6 minutes to soften then cut up and put in pan to brown up. Didn’t j have the mustard powder but did not seem to matter…wow this was so good. Thanks
I was wondering, could the fresh butternut squash be swapped with frozen?
Split the squash with a felling axe. Split nicely and very easily. Careful out there halves will go rolling.
Made this soup as a half recipe. Delicious!!! Will make wonderful lunches this week. Can’t wait to have it with some naan bread.
This soup is AMAZING. So smooth and creamy and bursting with flavor! We had it for dinner tonight with some bread and butter on the side. We will definitely be making this again!
BEST SOUP EVER!!!!
I prepare this regularly in the fall/winter. Of all the recipes I prepare (most my own), my wife says this is her favorite! Tonight I’m warming it for dinner with swiss grilled cheese sandwiches with prosciutto and diced fresh parsley.
Simmering on the oven and smelling delicious! I switched in low sodium organic vegetable stock and tripled the recipe for Thanksgiving dinner and beyond – just hope I used enough ginger. Thanks!
I have made this soup several times now and it is a real winner. For the first time last night I took a shortcut. Instead of wrestling the whole squash, I used the Trader Joe’s precut and peeled butternut squash. One pointer … rinse the pieces with cold water before sautéing to remove any soft, stringy bits. Because they weren’t chopped on the spot, the pieces get a little soft on the outside. Those softer bits come off in the pan and burn pretty easily making an unpleasant odor and black drippings. Once I rinsed the pieces, that problem was solved and the soup was delicious.
Thanks for sharing that tip Batya!
I used buttercup squash and aside from carpel tunnel in my wrist from cutting it in cubes and some extra prep time, it was delicious! My 7 year old daughter even loved it! By the way, her name is Elise also.
I have read articles about carpel tunnel symptoms actually being from Vitamin B deficiencies. All of the spectrum of Vitamin B needs to be taken in mass doses, to address the issue. If you take high doses of the full spectrum of Vit. B, you will notice the pain go away inside of two weeks. If you stop taking the vitamin after a while, the pain will return in about two months. I have done this myself, and am always amazed by the quick response, from simply taking Vitamin B supplements. Good luck to you. And please pass this info along to others who suffer. It is a way nicer way to address the problem, rather than surgery, that in the end does not work. All the best.
Elise – This soup was divine, one of the best I’ve tasted. Thank you from the bottom of my novice-cook heart. x
This is awesome! I made this the first time it appeared on your site-I stalk this site, it’s not even funny-and it was amazing. I get tired of all the overtly sweet butternut recipes. Well, for some reason this time around, my supermarket did not have butternut squash, weird huh?, so I had to do with what they had. Hubbard, Acorn, Kuri, or Pumpkin. Now, mind you, I didn’t want it to be overly sweet, so I looked over acorn and pumpkin, and given that I’ve never even SEEN a Kuri squash before, and from reading that it was nuttier tasting than the others, I’m making right now with the Kuri squash. So far, it tastes amazing.
Thanks for all the awesome recipes!
I made this for a potluck at work, and everyone loved it! Almost everyone who tasted this soup asked for the recipe!
However, the quality of the squash greatly affects the quality of the soup. I made this soup again at home. It was good, but not the amazing flavor at the work potluck. For the work potluck, I had used a Farmers Market squash that was very ripe–almost too ripe I thought when chopping it. For the second version, I used a squash from a discount grocery store that probably wasn’t ripe enough.
Buy a quality squash, make sure it’s ripe, and this soup will be a winner!
I’ve made this twice now. The first time I fell head over heels in love with it. I like the sweeter soups but was looking for a more savory and slightly kicktastic version of a Butternut squash soup I’d been making. This was it. I adjusted the seasoning and put in just a little bit of cayenne towards the end *emphasis on little* and it came out perfect. I also used some creme fraiche that I had left over from an old family recipe for Normandy Fish stew so I used that instead of sour cream.
I’m currently making another batch and doubled it up, since it doesn’t last very long between me, my mother, and my empty pit of a boyfriend. It’s gone within a day! Now, I’m hoping to stretch it out to at least two XD