Roasted Butternut Squash and Shallot Soup

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Yup, it's outstanding, even the first time I made it. I followed the recipe exactly. This has so few ingredients and tastes like restaurant quality. I don't like spicy food and the ginger made me nervous, but I tried it anyway, and I'm glad I did. The ginger is very subtle but still adds nice flavor. The freshly cracked pepper gave it a nice kick to keep it interesting so I was liberal with it. I would not hesitate to serve this at a dinner party and I can't compliment this dish enough. I would eat it with warm pita bread, and I like the roasted seeds idea too. Try it!

Flavor needs a kick, what goes best on roasted squash? Butter!

A wonderfully, tasty and simple soup to make. It's very savory and does not a lot of sweet ingredients like a lot of squash soup recipes have. The ginger adds just the right pungent, peppery taste. I cooked the vegetables as stated. The soup was thick, but I found that to be more filling. This is on our Fall/Winter rotation!

I liked this dish a lot. My wife and I ate the whole batch for dinner. I'll definitely make it again. It does take over an hour, so be warned if you want to make it on a weekday. Luckily, none of it is very labor intensive. I made a fair number of changes to the recipe, as usual. I omitted the ginger as I don't like it, I replaced the chives with parsley, and added some fresh mozzarella to the final product. I added some crab as another reviewer suggested, but didn't think it added much and will try a little bacon next time instead. That was our whole dinner aside from a glass of wine.

This was my first soup that involved blending. I really enjoyed the soup and because of that I will make more soups similar to this one. I found that it didn't have quite enough flavour and might try some modifications next time.

The flavor was delicious! It was quite thick, which I liked but my boyfriend wanted it to be thinner. It's very filling. I think next time I'll add a bit more broth. Also--I tossed in some freshly grated parmesan and a sprinkle of pancetta which was really nice. I'd make again for sure.

Great soup!! I took the advise of another reviewer & used a whole squash, removing the seeds & scoring it first, then adding a couple cloves of garlic & 1/2 each of a jalapena & serrano chile to the "bowl". I then grated the ginger over the top & drizzled the oil over all. My squash took 70 minutes to cook. I also added 2T of cream at the end. I garnished it with a sprinkle of cilantro & cotija cheese.Really different, chilies add a touch of heat, while the shallots add sweetness.I didnt think the ginger overpowered at all, in fact it was subtle and just added to the heat. Maybe the addition of the chilies & garlic? Doesnt matter, it was good.

Tried this recipe on my daughter's recommendation. Excellent. I started with cubed squash from the store, so very quick. For a really special treat, add crab meat after blending, and heat through. Topped with cilantro, because I had it, and black pepper, just a little sea salt. Delicious!

I couldn't eat the dish as the recipe has it. The flavor of the shallots and ginger and chicken broth overwhelmed the butternut squash. I think I'm going to have to roast another butternut squash by itself and mix it with what I've already made to tone down the shallots and ginger. I'll take the advice of some of the other reviews and add in some extra water to get a soup texture rather than baby food texture.

Great soup! I just made this one over the weekend, but had to make some pretty major revisions....1) forgot the shallots at the store, so just roasted with strips of spanish onion & garlic instead of the shallots; 2) grated my ginger & stirred into the roasting pan; 3) Used a handheld blender (so much easier for soups) & saw the consistency was like baby food - added 1 additional cup of water to smooth out (worked like a charm); 4) added 1 tbsp smoked paprika & 1.5 tbsp red pepper for flavor; 5) added cooked shredded chicken breast & thigh meat for texture; 6) crumbed 1 slice of cooked bacon over each bowl along with the chives. Overall, great texture and flavor with the modifications; as with all recipes, sometimes you have to modify for your tastes, what you have, what you end up with in your bowl vs. what you wanted. I would highly recommend making with my modifications; perfect for a hearty but light lunch & makes great leftovers!

One of the better recipes for butternut squash. I agree with other reviewers to roast the squash yourself rather than pre-cut squash if you have the time. It took at least 1 hr to 90 min depending on size of squash. I didn't strain since I prefer my soup a little thicker. I also use vegetarian broth (about 4 or more cups) instead of chicken broth and added fresh grated nutmeg. Just divine!

Like another reviewer stated this tastes like pureed baby food. I was so disappointed.

This recipe was decent. I probably didn't cook the squash for quite long enough, so it didn't come out quite smooth. I added some cinnamon and nutmeg, to add some complexity to the flavor. The soup on its own wouldn't do it for me, but it was nice paired with a grilled muenster, turkey, and green apple sandwich with honey mustard :)

This recipe was okay. I was not a big fan of the ginger flavor and if I make it next time, I probably will omit it. Other people who tasted this seemed to like it more than me though.

Ok, nothing great

Delicious soup, really easy to make. You can omit the extra salt if you use regular chicken broth, otherwise, it's a tad salty. I added pepper and could see a touch of nutmeg or cinnamon improving a bit more. I also used a handheld blender which pureed the soup quickly.

rich & warm flavor. super easy. i use an immersion blender, so this recipe is done in about 3 steps. we make this a lot and i am always surprised at how much i love it.

I added just squeeze of fresh lime juice and this really helped to brighten up the flavor. It's not too spicy, so my little ones could eat this too. Yum!

Add a squeeze of fresh lime then top with chili or cayenne pepper. The lime really brightens up the flavors!

A really good soup that is very easy to make. I used very low sodium chicken broth so I had to add a little bit of salt to the pureed soup. I also added pepper, as directed, two dashes of nutmeg, one dash of allspice, and one dash of cayenne pepper. I couldn't give the recipe five stars since I had to make changes to improve the flavor.

I was really disappointed in this soup. I usually live by CL recipes, especially when they have 5 star reviews, but this was really bland! I doctored it up with more ginger, salt and some nutmeg but still not my favorite. It was easy but don't know if I would make it again.

Amazing how a simple process can yield such wonderful flavors. I used vegetable broth instead of chicken broth. I will make this again!

This receipe was great and so easy to make.

Absolutly loved this soup. My husband loved it as well.. Perfect Fall soup. I didn't add the ginger only beause I am not a fan of ginger at all.

really loved it! my husband isn't much of a vegetable eater but he really loved this! when it's cooking it smells so amazing! and it's so easy to make! Will def make again!

Fantastic!!!! What a wonderful blend of flavors!! I did do 1/2 beef and 1/2 chicken broth as I did not have enough chicken available.

loved it! Didn't have shallots so I used a yellow onion instead, but it was delish! Very savory!

This is a wonderful soup! My only comment is that I found the ginger to be overwhelming the night I made it, although it seemed to mellow overnight and I thought the ginger was a very nice compliment to the squash when I had leftovers for lunch the next day! So if I were going to serve this to company, I would make it the night before. Next time I'm going to omit the ginger, add maybe a tablespoon of maple syrup and some fresh sage on top!

I quite enjoyed this one. I used garlic salt on the baked part and also when I pureed it I added celery salt and garlic. Overall a good recipe.

this was amazing. Followed the recipe exactly.

More delicious than any butternut squash soup I've ever eaten at a restaurant, though next time I may buy the squash from a farmer's market or make my own chicken stock to make it even better, if possible. I added about 1/4 cup of brown sugar to the roasting pan, and 1/2t Allspice. Also added about 2T half & half to make it even creamier. SO easy! Enjoy!

I added the garlic as suggested and used garlic olive oil. I also added toasted pepitas (pumpkin seeds) from Trader Joe's. It added a nice crunch.This is a fantastic recipe. I would serve this at a dinner party and will be making this several more times this year for my family.

I have tried many butternut squash soup recipes, and this by far my favorite! The roasted shallots add a rich slightly sweet flavor, while the ginger and black pepper provide a subtle "kick." The roasted vegetables can be made ahead and then pureed later, making for quick, fuss-free prep. I served this to a group of friends and the pot was licked clean. Yep, we used our fingers to make sure not one drop went to waste. That's how you know you've got a good recipe on your hands---literally! Definitely make this soup; it's one of my favorites, and it will be one of yours soon too.

This soup was amazing, after I made a few changes. I used a 4 lb. squash, cut it in half and scooped out the seeds and pulp. It took about an hour and 15 minutes to roast. I also used green onions instead of shallots for a milder flavor and added them to the hollow in the squash during the last 15 minutes of cooking time. I made the recipe as directed using the other ingredients. As the soup was cooking on the stove, I tasted it and found it a bit bland so I added about 3 Tbsp of butter, 3 Tbsp of brown sugar, some fresh grated nutmeg, and about 1/4 tsp each of cinnamon, ground cloves, and ground ginger and a little salt and pepper. It was delicious! My husband declared it was better than the butternut squash soup we've had at a variety of different restaurants.

Pretty bland, even with the addition of some cracked pepper and more ginger. Meh.

Very delicious! I roasted the seeds (seasoned with Worcestershire sauce) together with the squash and used them as topping.

Best BN squash recipe I've tasted; our guests agreed. I grow them in the garden and have tried many recipes!

Great recipe, I love this healthy, creamy soup for cold winter days. I would caution that it is very easy to add too much Ginger, especially if you are using fresh ginger, the strength of which varies as well as the size. A 1/2" piece is not a great measure considering the variation in diameter. I suggest adding less than you think you will need to start with and upping the amount slowly to taste after soup is blended.

This soup is worthy for any occasions, whether its a family dinner or dinner party. I also roasted some yukon gold potatoes for creaminess and some extra thickness. It came out wonderful. I also added a little white pepper and nutmeg while blending. I paired it with a grilled cheese with apples white cheddar and turkey. I will definitely make this again!

This was a big hit with my husband and I, I used the pre-cut butternut squash which made this recipe both easy and delicious.

I used pre-cut butternut squash, which made this recipe very quick and easy! It's overpriced, but it was worth it. The soup itself is very creamy, and the ginger and chvives add a nice complexity of flavor.

O.M.G.!! This soup is so simple and so good. I used less chicken broth only because I like a thicker soup and used powdered ginger to taste and topped off an individual bowl with a swirl of fatfree half and half and a dash of allspice. I will be making this over and over again. It really is excellant!

Butternut goodness! I am making this soup tonight for Thanksgiving tomorrow. I followed the recipe as written - just doubled it. It truly is divine. I am having a hard time keeping my spoon out of it. ;) Enjoy!

WOW! I made this soup because I had some leftover squash. I didn't have fresh ginger so I used ground ginger and it was awesome! It's so easy, too. I roasted the shallots with the squash as others suggested. I will definitely make this again!!

I made this soup for Thanksgiving last year and my in-laws who won't try anything out of the ordinary and they LOVED it. That's speaks volumes. I've also made it for some friends who've had babies. It's easy to make and delicious. I love that it's fall and I can start making it again.

I am going to make this again, but with less ginger - the ginger really overwhelmed the recipe. I don't change recipes until I try them once as written! My husband likes it a lot - he likes a lot of ginger.

awesome recipe! Really easy to make and delicious!!! I am bringing this to thanksgiving this year. I am going to have to double or triple this recipe because it will go fast! Also I have made the recipe with shallots or sweet yellow onions, both work great (I actually don't taste a difference)

Fantastic soup! Made it today by roasting the squash in halves, with the shallots and ginger in the cavity as other reviewers suggested. Thick, creamy, and delicious! I added a sprinkle of curry powder to add another dimension. YUM!! Thank you CL!

Simple and delicious! Used Imagine No-Chicken Broth for a vegetarian soup. After roasting veggies and making the broth, poured all into a pot, heated and used my handheld blender to cut time. Excellent!

This recipe is definitely worth the time it takes to clean and roast the squash. I chose to grate the ginger and just added it to the blender. I'll be making this again and again.

I made this for the first time for Thanksgiving, and it was a hit. I ended up making it the night before, storing it in the fridge overnight, and heating it up on the stove for a first course, and it tasted great. I think if I were to make it when I'm cooking a lot of other dishes, I might buy pre-cubed squash since that is what took the majority of "hands-on" time. Overall it's a great dish that I plan on putting on holiday menus again!

This is delicious. I did add a small amount of half and half to it and sprinkled roasted pumpkin seeds on the top instead of the chives. I will make this a lot as my husband loved it. I would certainly serve it to company as a meal starter.

The ingredients in this recipe complement each other perfectly. I used homemade vegetable stock to make this a vegetarian soup. Rather than peel and cube the squash, I left the skin on and roasted larger, longer pieces - using them as barriers to hold the shallots and ginger. Since I am not an advocate of peeling bnut squash (who is) and I refuse to buy it pre-peeled because you are paying for the

We were suprised how strong the shallot flavor is in the soup, even though we only used half the amount of shallot. I realize that butternut squash has a subtle flavor, but I do not taste it in this soup at all. We added a bit of nutmeg, but the shallot flavor is still everwhelming. We preferred the Golden Winter Soup recipe with squash, potato and leeks.

Wow, this is possibly the best butternut soup I've EVER had, and I can't believe I made it! I just cut the squash in half and roasted it w/ the shallots and ginger in the indentations as another reviewer suggested. I also roasted some whole garlic cloves and a jalapeno and serrano chile along with the squash (the garlic and chile only need to roast for about a 1/2 hour, while the squash took about 70 minutes). Combined it all in the blender and added half of each chile and the garlic cloves. AMAZING! The texture is like velvet. I may stir in some fat free half 'n half next time just to switch it up, but it doesn't need it. Serve with sprinkled toasted pepitas or pine nuts and some cotija cheese to give it a southwest flair. YUMMY!!!

I think the reason that the recipe didn't turn out for me is that I used an electric beater rather than a blender (my hand blender is not working). I think the recipe would have been much better if I had used a blender. Will definitely try it again. The recipe is time consuming, mainly to peel and chop the squash. Plan on at least 30-45 minutes for preparation.

Followed recipe exactly and it was perfect. Could not have been easier. Taste is not overpowering and should be kid friendly. Tastes like a rich creamy soup but has no cream and therefore low calorie. What more could you ask for!! There are 2 reviews that mention the need to strain it. Unless their blender is not working or they did not put in half of the broth while blending, this comes out perfectly smooth and lump free. It is too thick to strain anyhow. Follow directions as is. The ginger flavour is very subtle so if you like more of a ginger flavour you could add a bit more, roast it separately. If after you make the soup and you want more flavour, simply puree it and add it to soup. I also didn't bother to heat the broth. I used it cold so there was no issue with steam and then warmed the soup. Perfect.

I really did not find this as scrumptious as others did. I think the butternut soup recipe with apples and garam masala (CL) is a much tastier blend. I added chives, freshly ground pepper and feta cheese to the top of this one...a little disappointed in overall flavor.

I have made this soup several times. It is VERY easy to make and is always a crowd pleaser. I toss the butternut squash in about a tablespoon of pre-chopped ginger instead of baking the slices.

This soup is outstanding. It is easy and quick to make (I made it w/o the ginger) and quite flavorable. Highly recommended.

Soup was very tasty however I may have used too many shallots because they definitely overpowered the butternut squash making this taste more like a creamy, orange onion soup. Still, it was delicious. I will just use more squash and a little less shallots next time I make it.

This is a staple soup of mine. I always like to have a soup on the weekly menu. The roast B-Nut Squash provides a great sweetnest and the shallots give it the 'boom!' i like to add leeks after 30 minutes of roasting for the final 20 minutes. Cheers!

Good, Easy Easy

I made this for part of our Christmas Eve dinner, and everyone loved it. I thought the ginger was a little strong (I might have used more than what was recommended), though the flavor is delicious. I served a dollop of goat cheese in it and fresh cracked pepper, along with the chives. I'm making it again and this time will use a little less ginger and add garlic cloves to the roasting pan, too. Fantastic and easy!

This is already a mainstay in my entertaining menus. I have received rave reviews when serving for a luncheon or first course for a dinner. For lunch I served with bacon wrapped dates...uhmmmmm.

I made this soup on a whim and I am so glad I did. The depth of flavor was unbelieveable. This is a great addition to anyone's recipe collection.

I served this at Thanksgiving and most people cited it as their favorite dish of the meal. This is super easy and yet tastes very sophisticated.

This dish is amazing! Instead of cutting the butternut squash into squares; I cut them in half, scored them and then placed the shallots in the opening (where the seeds were) and covered everything with the oil, salt and ginger. I roasted it for about 10 mins more than the recipe called for, but the 'pulp' came right out of the squash skin. I served it with a bacon, smoked gouda w/ dijon mustard panini. I will definitely make this again!

This soup is amazing! I didn't have a single piece of ginger, so I mixed in some chopped ginger from a jar that I already had and it turned out great. I agree with a previous review that if you don't like little chunks, make sure to strain the soup before heating it. I served this with the Grilled Goat Cheese Sandwich with Fig and Honey.

Very nice, smooth soup. Try adding a little nutmeg. Costco had a 2# container of butternut squash, already cubed, so putting this recipe together couldn't have been easier!

This soup was SPECTACULAR! Gorgeous color, luscious flavor, velvety texture! I pureed mine with the stick blender and it was just the best! My mom and my neighbor both raved!

Delicious! Flavor is wonderful, and it couldn't be easier to make. I would definitely serve it for company. The only thing I'd change is that I think the mixture should be strained after blending.

Delicious! I roasted the vegetables last night & blended them with the broth tonight. Couldn't be easier. Served with a grilled cheese sandwich, my husband couldn't have been happier. If I were serving this as a first course for a fine meal, I'd probably put the soup through a strainer to smooth it out more and then perhaps thin it a bit with additional broth.