enneirda ,This is by far the best butternut squash soup recipe I have tried. Simple ingredients combine to make a delicious soup. I substituted sour cream for the optional heavy cream and the result was a bisque-like soup. This recipe is a keeper!1y
myrnakb ,There was nothing that I did not like in this recipe. It was a great comfort food to have when it was so cold outside. Your belly says...MMMM3y
terriaehrlich ,Easy to make and delicious! This is our favorite soup. Even the kiddos love it.7y
joy-fraser ,Really good! We didn't use the cream and it was awesome! I did add some nutmeg.8y
lehcarrox ,Delish. Simple to make and modifiable. I didn't have a potato so I just made due with the butternut squash. Still came out creamy and delicious without even having to add cream or milk. Immersion blender is the way to go to get a nice texture and keep as many lumps as you want. A dash of nutmeg and dollop of plain greek yogurt were the perfect finish.9y
ssuitepea ,This is my second time writing this and I just love it! It's my ONLY butternut squash soup recipe. This time I baked the squash for about 40 minutes at 350 degrees so the skin would pull off and I could cut it easily.9y
d9nmcs ,Simply outstanding! I have made this before but haven't been able to incorporate the sage butter prior to this preparation. It makes a great recipe positively phenomenal! As a side note: if you don't have potatoes you can use turnip, parsnip, carrot or any root vegetable for a nice variation.9y
fergcx1 ,This turned out great. I decided to caramelize the onions which took about 30 min--this really added a sweetness and extra flavor. I used a 1.5 lb squash and a sweet potato which required 4 cups of broth to cover. I also skipped the sage part and just added a dash or two of dried.10y