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Source: Martha Stewart Living, November 2001



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How would you rate this recipe?
  • petealbano
    3 NOV, 2017
    I've made this recipe for about 15 years now. I discovered it by watching her show when I lived in Seattle. I use an oxo grip vegetable peeler to take the skin off of the butternut squash. I half it first (pushing down knife 2 hands with towel) scooping out seeds then vegetable peel off skin. It's funny, the first time I made this I had these orange soft chunks floating around in a broth. I use chicken broth........then the magic happened. I pureed the mixture as the final step. It's golden magic. The soup is like velvet, the ginger (use a rasp to grate) it's just lovely. I moved the Minnesota 11 years ago........and boy this does it every time. The only alteration was chicken broth, I suppose you can use water or vegetable broth...................YUM...........thank you Martha!....from your #1 fan...Peter in Minnesota!
  • MS12039881
    12 NOV, 2010
    we are having our church Fair Again one more time this yr. So what am i making? yes, peter's butternut squash soup, this time i have made 6 batches of it.! and everyone marveled at how good it was last yr, so they asked me to make it again this yr.
  • MS12039881
    16 NOV, 2009
    this is the best squash soup i have ever made, i am now making 4 batches total for our Church Fair coming up this weekend! it's yummy and easy to make...

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