Hey, I saw something similar in Bon Appetit, then found your recipe here so followed yours, but with a bit more chicken broth. I cooked it a bit longer--maybe my squash chunks were bigger. Delicious!

I found your site yesterday while looking for pot roast recipes, and made yours. So today when I was starting on a butternut squash soup, I searched here. This soup is very good; I've done roasted ones before, but this one is very simple and fast. I just pureed it, and it tastes great.

I made this for a vegan co-op, and it was delicious! The only subsitution I had to made was margarine instead of butter. I roasted the squash first (so much easier to get out of the skin!) and added some powdered ginger and curry powder. Several people said it's the best squash soup they've had, so thanks!

I (or rather, my kid) lost a part to the blender so I wasn't able to liquify this. Even without that step this soup turned out delicious. My friends flew up for a visit and this is what I served them. Every bite was met with "Mmmmm!" and "Tasty!". I'm positive I'll make this again.

I use this basic recipe with a few changes.
I don't use carrots or celery, just onion sauted in butter. Also, along with a Grannie Smith apple I add a sweet potato, or yam for thickness and additional flavor. I use a touch of the Sugar Twin sweetner (sugar-free brown sugar), or maple syrup, and before I serve it I grate some orange rind on top. These changes have won me raves.
For ease and speed, I get the fresh cut and peeled butternut squash at Trader Joe's.

Delicious recipe! Next time, I will cook the squash first, then dice for the recipe. Peeling & dicing the large, uncooked sqaush was not an easy task!

Yum, another success. I left out the celery, threw in an extra carrot and a parsnip (just b/c I had them), and added some fresh sage and dried ginger with the broth. Delicious. It was so thick it was almost like a simple puree instead of a soup. Very filling--and you're right that the apple just makes it work!

It did take me more like 20-25 minutes for my butternut squash to be cooked through.

I try to use seasonal vegetables whenever possible so butternut squash and apple attracted me. I do prefer butternut squash soup with garlic, ginger, turmeric, curry powder and coconut milk. This apple soup version was a tad too sweet for me.

Why does everyone feel the need to peel a butternut squash? I have been forgoing the peeling for a few months and every recipe I try seems to turn out fine. This is true even for dishes that do not require blending - the skin becomes soft like the meat of the squash, easily eaten.

For that matter, does anyone else eat butternut squash raw? It tastes like a tough canteloupe to me, and never given me digestive problems.

I made this soup tonight! I took a commenters advice and roasted the halved squash. I also added a sweet potato, as someone else mentioned. It was really good! I love your site, and especially love that you allow for comments, since so many are helpful.

I roasted a huge butternut squash last week and have been using it in various ways. I made this soup for lunch today and am eating it now. Wonderful!!

So, to those who were wondering if it works to roast the squash first, I say "Absolutely!"

This recipe is SOOO GOOD! The apple really adds a nice flavor. I've made this a few times now, definitely a family fall favorite! This last time I was out of nutmeg, but I had pumpkin pie spice and it worked great. Thanks for such a delicious and easy recipe!

I added an acorn squash and roasted the squash instead of boiling. I sautéed the apple with the celery, carrot and onion. I also added some cayenne pepper for a little kick. Delicious!

Hi Elise,
I've been a follower of your recipes for some time now - so thanks for all the knowledge you've been sharing with us.
Was wondering how long most soups if the prepped according to your recipes will last?

Hi Archie, good question. It sort of depends on the soup, but I would guess a few to several days in the refrigerator. No longer than 5 days. Some soups you can freeze for longer storage. ~Elise

This is a great soup. As someone who doesnt eat his veggies I am always on the lookout for different ways to eat them. I made this soup the day before I took it to a birthday party. Along with full turkey dinner and it got so many raves I had an empty soup pot by the end of it. I will try adding some coconut milk and curry powder for the next recipe. Thanks so much for your site and all the great recipes on it.

Hey Elise!
I made this for my family 2 weeks ago and last night. They loved it both time but I noticed that the taste differed a bit. The first time was better and I think it may have to do with the quality of the butternut squash. The first time was from our local grocery store and the second time was from Walmart. Do you think that could be the reason?

Also, in the spirit of fattening up for the holidays, I added about 1 cup of heavy cream to the soup to thicken it up and make it a little richer. My family loves it, even though they were wary of the idea of a squash soup at first. Thanks again!

The quality of the ingredients can certainly make a difference. ~Elise

Elise-

This looks delicious. After having wonderful success with your risotto, I'm moving on to the soup. I've made squash soup before but am looking forward to trying it with apple. A little curry powder is sometimes yummy in here if you want another interesting twist.

I think I'll roast my squash--it brings out the sweetness of the squash and it's so much easier to work with! (I'm lazy, ok? Teehee!)

Thanks again for the recipe.