Comments on: Creamy Butternut Squash Soup

By: Chris M.

Chris M. — Sun, 16 Oct 2022 01:48:56 +0000

In reply to Cyndi. I found it easier to gently slice off the peel instead of scooping it out of the skin. Once cooled, cut squash in half lengthwise. Scoop out seeds and throw away. Flip squash halves over on to flat sides. Then carefully and gently peel away the skin with a knife. This is faster, creates less waste than scooping it out, and you're less likely to get skin mixed in with the squash.

By: Lynnette

Lynnette — Wed, 23 Oct 2019 20:36:24 +0000

I have used this recipe several times and all of us love it! It’s our go-to for butternut squash soup! Rich and creamy!

By: Audra

Audra — Wed, 16 Jan 2019 15:18:39 +0000

In reply to Cyndi. Hi! YOu just scoop out and discard the seeds, and then scoop out the rest of the flesh and just put it straight into the pot!

By: Cyndi

Cyndi — Tue, 15 Jan 2019 22:09:55 +0000

This may be a silly question, but I would love to make this soup and I’m not familiar with working with butternut squash. when the squash is cooked and cooled, how do you prepare it for placing in the broth? Thank you!

By: Audra

Audra — Tue, 27 Oct 2015 18:21:07 +0000

In reply to Meg. The squash I used weighed 2 lbs. if that helps it was medium-large sized!

By: Meg

Meg — Mon, 26 Oct 2015 22:28:24 +0000

How big of a squash are you usin? I have that’s about a foot and a half long that I want to use and wondering how I should alter this recipe? Thank you!

By: Ines

Ines — Fri, 16 Oct 2015 14:58:59 +0000

Thanks for this Audra, looks yummy. I have a butternut squash waiting for me at home and this will be made this weekend for sure!