Butternut Squash Soup

The link to this recipe is broken so I threw everything into a Dutch oven and cooked the squash for about 12 minutes before adding the broth and milk and letting simmer for 30 minutes. You will need a lot more milk and broth, maybe around 2 cups more if you don’t want a super thick consistency. This tastes great with bread and I used a little curry powder as well and highly recommend that.

Enjoyed the recipe but added indeed an additional 1/2 cup of broth. I'd add more spices next time as well and a source of protein 🌾

I had to use a lot more vegetable broth for mine. It was v chunky. I used some frozen butternut squash too (cause I'm lazy lol). Used three small bags of them. I also had to double the milk as well since I put so much vegetable broth in it. I added celery too. So good.

I loved it. Took a recommendation to use a tablespoon of curry powder instead of basil and it was amazing. Also added about a cup of water to thin it out.

The soup came out really thick so I added extra stock and coconut milk. I also added some curry powder to the butternut squash whilst roasting and didn’t bother with the basil. it turned out well and I would make again with these alterations.

I boiled my cubes bitternit in salted water until soft.. I added a tablespoon of brown sugar to the onions and garlic while frying! i didnt add the basil.. it's yummy! my 1st time for butternut soup!

be careful about the salt! I forgot I added it onto the squash and put too much when adding it to the completed mixture x

I added a bit more spice and maggi to it

I doubled the veg stock and 200ml of coconut milk. Lovely and whole family enjoyed it.

very good, i took someone's advise and had it with bacon bits to give it a slight crunch.

Yum… needs a little more seasoning though

Needs 1-2 cups broth.

Delcious and creamy soup. I added extra water and it was still quite thick, which I enjoy. I also added some bacon croutons for extra crunch. Very easy to make.

Super yummy. Roasted the butternut squash with salt, pepper, and garam masala. Added some ginger for some heat, and used dried thyme. Thinned out the soup with water and a full 8 oz of arroyo coconut milk, then let it cook down to consistency that I prefer. Definitely going to make it again

A nice little soup, rather thick, but honestly that's how I like it. It's spiced very nicely and has a great flavor to it with the squash. Thank you for sharing!

I doubled the recipe, added 2 carrots to roast with squash and 3 celery with the onions, and used 4 cups of broth. Added some cinnamon and ginger to sweeten it up. Next time I would do less Italian seasoning but overall it was good

Pretty good, but needed some more flavor. When I made it a second time I roasted the butternut and onion with some carrot first before adding them. I also added 1tsp cinnamon, 1 tsp turmeric, 1/2 tsp cumin, 1/2 tsp paprika and an extra stock cube. Came out delicious!

Following people's comments, I added around 600ml of vegetable stock and two carrots to give it more flavour, and it came out super tasty! Will be having again! Following this made around 1.5L

Added two carrots, tablespoon ginger, half teaspoon turmeric and used three cups of vegetable broth. Turned out great.

Very flavorful, though I needed to add about three times the liquid and I probably should have used a smaller pot for it!

Was super easy! I added carrots celery and zucchini which added a lot of flavor. I used Italian seasoning instead of the herbs and it turned out good!

I added carrots, minced ginger and turmeric. Amazing!

Pretty good. I used coconut cream. Thanks for the recipe!

I roasted shallots, garlics, carrots and the butternut squash with spices and used soy milk and a tablespoon of crème frachie instead of coconut cream. Added little fresh basils and a handful of fresh coriander. The coriander elevated the soup.

Absolutely delicious! So much flavour in this dish, I roasted butternut squash and carrot before making the soup. I took the advice of others regarding the liquids, I put in 500ml veg broth and a good splash of milk. It didn't have that orange colour people think of but it was so good, and that's what matters :)

Pretty good. I added more seasonings, carrots, and vegetable soup

I added more butternut squash and roasted carrots.

I didn't use the herbs, added 3 carrots and used a 10mL of soja cream instead of the coconut. Absolutely delicious!

Add extra liquid!

I'm glad I read previous notes prior to making it. I ended up tripling the amount of liquid. I also had to substitute basil with parsley. Otherwise, the soup turned out very delicious!

It is super thick added all the coconut cream and 14.5oz of broth.

double your liquids so it’s not super thick

It’s very thick! Comes out more like mashed potatoes as written. Added more veggie broth to thin it out a bit. Still not really soup consistency, but it is quite tasty!

Great recipe. I used to experiment and make recipes my way... I cooked fresh raw pumpkin with some carrots and the onion and added some ginger and garlic to make it more "thai" with the coconut cream tasted AMAZIIIINGGGG. Made some croutons with leftover bread and extra virgin olive oil and salt. Love it.

Need to have all ingredients next time… needed more liquid a lot more

My dad liked it and that's a feet

too much ginger perhaps

Too thick for my liking. Added more cream and some milk. Also roasted Al my veggies in the oven before blending them. Added some roasted tomatoes as well. Roaring gave a great flavor! And tastes amazing with bacon and cheese and pairs great with sourdough bread. Super rich soup though.

I forgot to add the bay leafs but added 2 tables spoons of allspice and an extra cup for lite coconut milk and half a cup of water.

Added extra coconut milk and doubled the recipe. I also did not put into a blender, as the hand blender was enough.

Delicious! I added some pumpkin pie spice during cooking and a little cream when blending the soup for extra creaminess.