This soup has been a staple in our house for at least 30 years but I make it slightly different than this recipe. I lived in Australia for many years and it is a common soup there. They call it Pumpkin Soup and you can get it at most restaurants and diners. Here;s the recipe I use: 1 large butternut squash peeled and cubed 1 large sweet onion peeled and diced 1 can chicken broth 1 can eveporated milk additional milk to thin it out nutmeg Put the squash, onion and chicken broth in a soup pot and bring to a boil. Simmer until the squash id well done...about 15 minutes. Add evaporated milk and mash with a potato masher or whiz with a hand held stick blender. If it's too thick add some regular milk until it's the consistency you want. Add a dash of nutmeg. Serve with a crusty bread. I just made some 2 nights ago and used a new chicken broth that made it even better than before. It was College Inn Culinary Broth Thai Coconut Curry. I have to get more so I always have some in the cupboard.

Reviewed On: Oct. 29, 2009

This has been a famuily favorite for years. The only thing I do different is to add a can of cranberry sauce, pouring it over the turkey before I start the slow cooker. It makes the most delicious gravy, all ready to serve when the turkey is done.

Reviewed On: Sep. 10, 2008

I've been making potato salad for 50 years and this is the best recipe yet. All I can say is YUMMMMMY!

Reviewed On: Jun. 29, 2006