This is wonderful. The flavors are great yet very subtle. I used butternut squash that had already been baked instead of the sweet potato. I put it in for the last 5 minutes of cooking. Like others, I did not puree the soup. I also used sour cream. My husband ate two bowls.

Reviewed On: Jan. 9, 2012

Great soup. I used a mixture of chicken broth and water with some chicken bouillon. That was only change. Not that it was necessary. Added some salt to taste. This is not a spicy soup, but it is very flavorful. As much as I love spice, not everything has to be spiced up. This was my first time to make it and there were no leftovers. I will be making this regularly as it is so good, so easy, and even healthy! (I buy the butternut squash fresh but already peeled and cut. I then dice to the size of cubes I want. Big time saver.)

Reviewed On: Nov. 18, 2011

A delicious and easy dinner, lunch or breakfast dish. Lots of flavor. Highly recommend this dish. I like how the butter in the pan makes the edges nice and crispy. I'm eating leftovers for lunch right now. I made minor changes. I sauteed the onion, garlic, and mushrooms before adding them to the mix. For those who care about the glycemic index, I also replaced two tablespoons of the floor with Hi-Maize resistant starch.

Reviewed On: Oct. 27, 2011