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!

Elise, this looks very good! I make squash soup, but haven't tried apples with it. What a great idea.

I wonder if I could use my method of halving the squash, roasting it and starting with that as a base? It's slower, but I find it's easier than peeling/slicing raw squash and gives a nice flavor.

Elise,
Found your recipe and made it immediately. I have never thought of making butternut squash soup in the past but I am on a new diet and I am looking for new ways to eat veggies. This is a must have. With only one tablespoon of butter this recipe is virtually fat free. I have on word to discribe this recipe YUMMILICIOUS!

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 cooked my butternut squash (both small ones) in a crockpot first.

I also added crushed garlic.

In addition, I made croutons from rustic bread that was a day old. I cut them into 1-inch pieces and briskly stirred them in olive oil with salt, pepper, and various fresh herbs. I put the croutons on top of the soup. I grated a little parmesan over the top.

Divine.

Cher

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!

Adding pure maple syrup just before serving also gives this a delicious flavor...people are raving about it!

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.

Squash can be peeled rather easily with a really good potato peeler.

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.

This also makes a nice chilled Summer soup and goes perfect with some Levain bread and a salad. I made it without butter for my vegan friend Ken. We all thought it was lovely.

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!

Elise, it cracks me up that I will google an idea of what to make for dinner, and at least half the time, one of your great recipes pops up! Thanks for posting them. I'll be making this one tonight.

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.

This is an easy, simple, healthy, and, above all, delicious recipe. Butternut squash can be easily peeled with a potato peeler! I'm now looking to vary the recipe a little, maybe add some pumpkin or more apple.

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.

We tried this recipe tonight for dinner, and neither my son nor I liked it. The chicken broth and apple made for a strange combination of flavors. The only thing we did differently was leave out the onion, as I cannot eat them.

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 haven't tried this recipe yet (but I will tonight!)- but I make butternut squash soup by cutting it in half, scooping out the seeds and steaming the squash- it tastes great, is fast and you can avoid all the cutting and peeling.