A simple butternut squash soup with healthy lashings of cream to make it luxuriously rich and satisfying! For a lighter version, use single cream or creme fraiche.
Straightforward and very nice - I added a little garlic to the onion and that seemed to work. - 20 Feb 2014
First: Definately roast squash first as others have recommended: slice in half, scoup out seeds, place in pan sliced side down in a little water at 375 for about 35 minutes or until done. (or just poke a few holes and bake whole!) Then you can just use a spoon to scoop out the soft cooked flesh. Second: Use the best vegetable broth you can buy. It makes the soup. Mine actually tasted better BEFORE I added the 1/2 cup of light cream. Next time I'd probably leave it out or add less and use half and half. Third: Go easy with the nutmeg. It is powerful stuff and not everyone likes it. Can easily be added a tiny sprinkle at a time at the very end to individual bowls. - 02 Jan 2007 (Review from Allrecipes US | Canada)
I loved this & it was such a beautiful soup! (I only gave 4 stars because I think the recipe would have been semi-bland as written) I did roast my squash & then scooped out the insides...much easier than trying to peel it. I could hardly get it cut in half (with a very sharp knife)...can't imagine trying to peel it. I added half a golden delicious apple (pelled, cored & sliced) when I added the carrots & wish I had added the other half. I didn't add the squash until the carrots were done since it was alreday cooked. I also added a huge clove of minced garlic (threw it in when the onion was almost done). I used one cup of chicken broth I had in teh fridge & two cups of vegetable broth & I added a bay leaf as well as some cayenne. It added great flavor but I went a little heavy on the cayenne...it was just a bit too spicy. Used an immersion blender to puree (love that thing!) & I did add the cream, pulling it off the heat as soon as it was added, to keep the cream from separating. I garnished w/ two long sprigs of chives crossed over each other w/ a small dollop of organic yogurt where they intersect. Grated fresh nutmeg over all...it was really, really beautiful. Debated as to whether I should top the dollop of yogurt w/ some of the squash seeds I roasted but decided against it because I didn't want to interfere w/ the smooth texture of the soup. Thansk for a wonderful, seasonal soup PHONELADY55...we enjoyed it! - 17 Nov 2006 (Review from Allrecipes US | Canada)