Reviews & Comments

This turned out very delicious! I've never cooked or ate a Butternut Squash before and neither had my test subjects. Everyone really enjoyed it. I gave it 4 spoons for difficulty with the Squash (see below). Other than the few set backs, it's an easy recipe. The squash is a pain to peal and it's best to use gloves when handling it. I had a reaction to it on my left hand only and it was dead skin peeling off, apparently this is somewhat common. I used olive oil to moisturize and it seemed to help, but was sensitive for a couple days. Also use the hint and microwave or bake the squash so you have an easier time cutting it. I didn't use a dutch oven, just a large spaghetti pot with lid and it worked just as well. it was better the next day for sure and the chives are a must!

The soup overall has good flavor. Next time I would sautee the onions before adding them to sweeten them up a bit. I also added a touch of nutmeg with the cinnamon.

I roasted the squash first, to make it easier to peel and give it more flavor, and put both chives and nutmeg on top. Made a great start to a winter meal, goes well with a spicy main dish.

I bake the squash first then it just scoops right out of the shell into the pot with the other boiling vegetables. So easy, I have used leftover squash too. This soup is better made a day ahead then reheated. (wait to add the cream until you reheat) Perfect for the Holidays or a special evening!