This was really really good, especially on a chilly Autumn night! Roasted the squash ahead of time, and only used about 1/2 of the half and half (fat free), but other than that followed the recipe exactly. Even my husband, who isn't a soup fan, LOVED it and agreed it was restaurant quality.

Reviewed On: Oct. 3, 2009

Really wonderful soup on a chilly day -- based on other reviews, I made the following additions/changes: 1/2 cup flour 2% milk (instead of heavy cream) College Inn Culinary Broth - White Wine and Herb 1/2 cup chopped carrots 1/2 cup chopped mushrooms Lemon Pepper rotisserie chicken (so easy & flavorful) I was brave enough to try this soup for the first time with company, and everyone raved!

Reviewed On: Feb. 21, 2009

These are amazing, my husband and I both LOVED this. Only changed by adding black beans, and left off the sprinkling of green onion at the end. Added sour cream and guacamole as toppings. So much better than the soggy mess you tend to get at a mexican restaurant. The preparation was so easy, took little time and little clean up. YUM!!!

Reviewed On: Oct. 1, 2006