GREAT SOUP-I doubled the recipe. I baked 1 medium-lrge sized squash, cut in half and face down on baking sheet.Cooked 350 for about 40min. Minced 1 medium onion and 5 lrge whole carrots-cooked in canola oil and butter first-covered for 15 min(until soft) I added 1 pint of heavy whipping cream and 2 32oz containers of great quality vegetable stock. I added garlic powder; ground cloves, ground nutmeg, ground cinnamon and ground ginger to taste.(A definite must!) Cooked on stove top for 1 hour, then pureed in blender-thickens it beautifully! Great recipe,creamy and delicious. Serve with fresh, hot sour dough bread! Ummhhh! But make sure you add the spices I did- it really makes it a wonderful fall comfort food! I even baked the squash seeds and tossed on top to serve...

Reviewed On: Oct. 11, 2009