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 :)

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.

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.

I really liked this very simple recipe. It is nothing extravagant, but it is very good. I elected not to use any pepper. Easy to prepare, an excellent side dish!

This recipe is always a big hit. The only change I make is that instead of the other spices (basil, pepper, onion, celery salt) I use herbs de provence. I don't measure it, but it is probably about 1 tsp. Herbs de provence is the perfect spice for this recipe.

I really love this recipe, I use chicken broth instead of beef broth and I add extra lemon (but make sure whoever is going to eat it really loves lemon). I serve this over broccoli OR I make basil fettucini, spoon the lemon pasta sauce over it, and top with the Broiled Tilapia Parmesan (made per the recipe on allrecipes except I use herbs de provence instead of the other spices)

It was very good, I used organic lemon juice and it was very easy to make. I agree that it is on the sweet side, so if you like your lemonade more tart, use less sugar.

I omitted the onion and used the full recipe in one pie shell. I also chose Gruyere instead of cheddar cheese. C'est magnifique :)

This soup is excellent. I don't use the onions because I don't like them, but it still has a lot of flavor and is perfect for cold weather. I put a fresh slice of real unsalted butter in each bowl when I serve it and I serve it with fresh bread. You can also make croutons by slicing the bread, putting a bit of olive oil and parmesan cheese on it and sliding it into the oven until the bread is crunchy. Then put the croutons in your soup!!!

I love this soup. It is nice and light. I leave out the spinach and carrots, make a big batch and freeze in individual containers.

This was a really good and flavorful recipe, but the timing or temp is definitely off. I would suggest putting the oven to at least 350 and be prepared to leave it in the oven for a longer period of time. Try it with frozen veggies cooked in a little bit of olive oil!