I made the soup with a few changes recommended by other users and a few of my own. I substituted chicken broth for water and bouillon. I used 1 lb. fresh spinach, which I ran through a food processor before cooking. I included 1 leaf of fresh basil with the spinach. I added a pinch of cayanne, a pinch of dill, and the juice of 1 lemon prior to adding the roux. The lemon was really great, next time I will juice 2. I also sprinkled fresh Parmesan on top just before serving. I will definitely make this again :)

Reviewed On: Jun. 12, 2009

This was delicious. I did make a couple of small changes based on personal preference. My boyfriend and I do not like onions, so I eliminated the shallots and the chives. I used 1/2 clove of garlic instead (I cut the recipe in half because it was just for 2 of us, so you may want to use a whole clove if you make the original amount of servings). I put it in the pan with the risotto when it was browning. It did not make the risotto garlicky at all, it just added a little something. I am sure that if you like onion, this recipe is perfect the way it is! We loved it and I will definitely make it again.

Reviewed On: Jun. 11, 2009

Just make it, seriously, I had my doubts, but I gave it a shot and it was great!!! For anyone not sure how to cook the squash, I cut it in half lengthwise, scraped out the seeds and pulp, and then placed face down on a cookie sheet and baked at 400 for 40 minutes. I let it cool for a little bit and then I scraped out the flesh with a fork. I had a rather large squash and got about 5 cups out of it, so you should only need 1. If you do not cook the squash long enough, the pie may have unwanted liquid. I will definitely make this again.

Reviewed On: Sep. 1, 2008