This is a wonderful soup. I didn't change a thing except to double the recipe, and I'm so glad I did! The whole family enjoyed this delicious soup and I loved having enough to reheat for another meal.

Reviewed On: May 13, 2009

Great recipe though I made some changes. I drained the mandarin oranges (wasn't specified in recipe), used pineapple tidbits since I didn't have the crushed on hand, and used only 8 ounces (small container) of whipped topping. This was really great and received many complements. I think 16 ounces of whipped topping would have been too much.

Reviewed On: Apr. 9, 2009

I tried this recipe for guests since it had consistently been 5-star rated. I'll admit I'm not the best cook but I usually don't fail this badly on a recipe. First, I was confused on the amount of squash to use. I had about 9 cups uncooked and it cooked down to about 6 1/2. Maybe that was my problem. I also chopped my carrot and onion in a food processor so maybe it was too finely chopped. Beyond this, I followed the recipe exactly. It was way too watery so I baked for 15 more minutes. Still mushy and too late to serve with dinner. I didn't think it tasted very good and the stuffing mix on top was too hard and crunchy. I don't know how I could have messed this up so badly but could use some advice. Also, would suggest better detail on the recipe, particularly on the quantity of squash and how to cook it. I blanched mine. And was I supposed to do something to prepare the stuffing mix prior to sprinkling it on top? I can't imagine that it was supposed to be as hard as little rocks! Sorry to spoil the excellent ratings, but this sure didn't work for me!

Reviewed On: Jul. 19, 2006