I loved this soup. I made it with chicken stock fearing water might make it too bland. I also added some cinnamon and curry (just a dash). I found it creamy and the ginger hit the spot. Made it when I felt a sore throat coming on. Zap! Found the amount of onion and ginger to be perfect.

This was delicious! I served it tonight for the starter for our Easter dinner, and everyone loved it. The flavor was really full, rich and just a little bit spicy from the ginger. I did roast the squash (the oven was already on, and it's much less work than peeling a raw squash) and used homemade veggie stock instead of water. Will definitely make again - regularly!

Don't waste your time with this recipe. It was exceptionally bland. I had to add a lot of flavour to make it edible. I used chicken broth, chili flakes, curry masala & maple syrup for a bit of sweetness. Sorry Martha, but this recipe sucks!

Came out a little too light to make a meal out of it, next time would substitute water with chicken stock, and add some cayenne pepper.

This was surprisingly BAD. I made the recipe EXACTLY like it is written, no modifications. If I did it over, I'd use 1 tblsp onion, not one small onion, I'd use 1/2 the liquid volume and would use chiken broth, not water, skip the OJ, and maybe curry would be good as others have suggested. As written this recipe tastes like onion soup with a touch of orange juice. Blah!!!

This was excellent! Very easy to make. I used apple juice instead of orange juice and it still turned out great.

Fantastic! Additionally, I added 2 parsnips, 1 extra garlic clove, extra ginger, 1 apple, juice from an orange, nutmeg and a blend of cumin/tumeric/coriander/red chili powder. Used low-sodium chicken broth in lieu of water. We made a meal of it, it would be a nice start to a dinner party or Holiday diner. Best part of all, there was little cooking time. Thanks Martha, you never disappoint!

delicious!! For me the proportions were perfect, but next time I'll experiment with a little curry powder. Or leave as is... with some fresh dark bread, a little white wine - perfect autumn/early winter meal. (I cooked the squash - a mixture of acorn

11/06/2010
It was delicious, I think I would add more ginger(grated) and skip the orange juice. I think curry is a nice addition as a variation. Will definitely make it again.

i always make butternut squash soup, but i add abut 1 Tblspoon of curry, 8 oz of apple juice, 1 whole onion along with 1 apple (chopped) saute add water, broth...cook until soft and later puree with hand blender....the best

I was extremely excited to make this recipe, unfortunately the taste of ginger spoiled it for me. Quite bland soup as well, like 'monwhats4dinner' added previously. It was definitely a waste of ingredients and money. I had to throw it away the same day. Perhaps w/potatoes and some kind of meat like GusG made it, would be pretty delicious. Will not be making it again.

I make butternut squash soup every year. Yes, it has to be dressed up. We add sauteed onions, diced potatoe and this year we added some breakfast sausage, cut into 1 inch pieces and browned first. YUM!! The Fam loved it!

never tried butternut squash soup before, so I had nothing to compare it too. I found it bland, not sure if you added something to it ,if it would make a difference. my aunt liked it, so I guess its good!

It's not hard to figure out nutritional value yourself - just look at the labels on your ingredients.

Here is the nutritional value for 1 serving of this soup. I did not use the Orange Juice nor Sour Cream.

Nutrition Facts
Amount Per Serving
Serving Size 1/4 of recipe 250g (250 g)
Servings per container 4
160 Calories from Fat 52
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0
Cholesterol 15mg 5%
Sodium 50mg 2%
Total Carbohydrate 28g 9%
Dietary Fiber 5g 19%
Sugars 6g
Protein 3g
Vitamin A 480%
Vitamin C 81%
Calcium 11%
Iron 9%

With nearly everyone counting calories and nutritional values I would love it if we could get that info on these recipes.

Instead of sour cream, I made this with half and half, coconut milk, and chicken stock and adjusted the seasonings to take. It was awesome!

I've made this soup before but used chicken broth no water, and pureed the whole thing. Adding a potato (cooked) to the soup and puree gives it a much creamier feeling. Or use sour cream

This soup is fantastic. I used 1 TBSP of jarred pre-pureed ginger instead of fresh (I like Ginger People brand).

I just made this recipe and i used one 2 3/4 pound squash. A regular large squash is about that weight.

I'm a huge butternut squash (actually all squashes) fan, but this didn't really do anything for me. This is a rather earthy soup. I cut the amount of onion in half, and chopped it finely in a food processor, and that helped a bit. There needs to be something more creamy about this soup to make it really satisfying as it looks like it should be.

easy and very apetising when it's cold outside.

Didn't turn out for me...My husband is a butternut squash lover but he didn't like this very much. Maybe I did something wrong :(

We served this at a Pumpkin Carving Party and people raved about it! It was wonderful and not too difficult.

We served this at a Pumpkin Carving Party and people raved about it! It was wonderful and not too difficult.

This sounds delightful for when it is cold outside.

Please show a picture of the whole butternut squash. People get them mixed up with the acorn squash.