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This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food.

Source: The Martha Stewart Show, Episode 3073



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How would you rate this recipe?
  • celizabette
    30 OCT, 2013
    Interestingly, I made this without having read the comments, was out of chicken stock, and just used water. To add flavor I used fresh orange instead of lemon, and a lot of it. I made the spicy pumpkin seeds to accompany it and made them extra spicy. We really enjoyed the soup as a light, healthy, zesty weeknight meal. It's not as flavorful/elegant as some other butternut squash soups, but it's not as heavy and time-intensive either.
  • momofuku
    5 OCT, 2010
    My family and friends really enjoy this soup. We make it for Thanksgiving and Christmas every year. We like that it's not heavy and creamy. I think that coming from a chinese background where a lot of soup bases are made with chicken stock, this really appealed to our palette!
  • MS11140572
    30 DEC, 2009
    I want to remove this from my collections but haven't figured out how yet. After reading the comments, I don't want to make it.
  • rovaries
    16 NOV, 2008
    hmmm.... not terrible, but, tasted alot more like chicken and less like squash. i am usually a squash purist, i wouldn't add sugar or orange juice to it. i remember YEARS ago there was an amazing squash soup in Martha Stewart Living magazine. i am pretty sure it had some weird things in it, but it was stellar. My husband is begging me for it, but i haven't made it in 2 years.
  • RCBlevins
    27 FEB, 2008
    I hated this recipe.
  • jencramer
    20 FEB, 2008
    This was very good! I also added a chopped leek
  • racheldew
    21 JAN, 2008
    turned out good. I accidently didn't have enough butternut, so soup turned out a little bit more of a chicken taste, but still good.

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