Yummy! this IS ever better than pumpkin pie. Super creamy. The squash is easy to deal with if prebaked (halved, seeds scooped out, face down in a baking pan with a little water with a 1/2 inch of water, covered in foil and baked for 1/2 hour at 350*) Then you can just scoop it out and you're ready to puree with the other ingredients.

Reviewed On: Nov. 2, 2003

This soup is totally fabulous. It is comforting and filling and even tastier the next day. I'm making a huge batch to freeze for winter dinners. try adding a dash of cayenne or curry powderfor some more depth of flavor.

Reviewed On: Nov. 2, 2003

I made some small apple empanadas with this recipe, and my boyfriend is still bringing it up in conversations with strangers weeks later. He swears it's the best thing he's ever eaten. This recipe is a jewel. Thank you.

Reviewed On: Oct. 12, 2003