I made this recipe as written, with 2 exceptions: I used an entire quart of broth and I boiled the potatoes in the broth rather than bake them. This soup is very tasty and easy! It's become part of our regular dinner rotation this fall.

Reviewed On: Nov. 9, 2009

My husband made this... it was very easy and tasty. Nothing fancy, but good. We served it with black beans and a green salad. Next time I may saute up some onions and peppers fajita style to go with.

Reviewed On: May 2, 2006

Ever since I made this recipe, my husband requests it weekly! The leftovers taste just as good the next day, too! I typically substitue carrots for the squash and sometimes leave out the pepper, but I other than that I make it exactly as described! (By the way, I have made this with both fresh and dried herbs and DEFINITELY can tell the difference... try to use fresh if you can!)

Reviewed On: Nov. 23, 2005