My husband loved this. To make it a bit more healthy, I used veggie broth instead of beef broth. I also, as other reviewers suggested, used less broth. I like a thicker soup. I also added an extra can of pumpkin puree for more pumpkin flavor. I did not have any sherry vinegar. Yummy with a few alterations.

Reviewed On: Nov. 2, 2011

OMG....this is sooo good. I just made it. I did a few things a little differently. I steamed the squash. While the squash was steaming, I cooked the onion in olive oil. I then added the steamed squash to the cooked onion. I then put in one carton of organic vegetable broth. I omitted the carrot because I didn't have any. I seasoned with salt, pepper, nutmeg, and a little cinnamon. I mixed and threw it all into a blender. It came out perfect!

Reviewed On: Feb. 4, 2010

Delicious! I skipped the egg and flour part. I put salt and pepper on each pork chop and browned in olive oil. I put these in the crock pot. In a separate bowl I mixed 1 can of reduced fat cream of chicken soup with 1 can of reduced fat cream of mushroom soup. I put in 1 cup of white wine (pinot grigio) and about a 1/2 cup of milk into the mixture. I also threw in about a teaspoon of sage and stirred. I cut up 1/2 of an onion and laid it on top of the pork chops. I then poured the soup mixture on top of the pork chops. Cooked on low for about 5 hours. Absolutely delicious. Very tender. I used the sauce for on top of some mashed potatoes. My 6 and 9 year olds loved it. I will definitely make again!

Reviewed On: Sep. 16, 2009