This is a good base soup, but it needs a bit of help in the seasoning department. First, I added garlic powder to the onions. Second, I don't do raw eggs, so, when I added the yolk mixture, I turned the heat up a little more, constantly stirred for about 8 more minutes. I added a little sea salt, lots of ground pepper and a heaping 1/4 tsp of allspice. After the soup was in bowls, I added shredded cheese and grated parmesan. My hubby & I found this to be tasty. I will make this again.

Reviewed On: Nov. 1, 2009

These came out perfect!! It was convenient, I was cooking a pork tenderloin, put the meat and the potatoes in the oven at 350 for an hour. This will be on my menu again.

Reviewed On: Oct. 22, 2009

I made this the first time following the recipe to a tee. This time, I too tweaked it. I roasted the squash, but differently from other reviews that I have read. I cut off the top and bottom, sliced it lengthwise, scooped out the seeds, sprinkled with sea salt, ground pepper and dotted with butter. Then I put the squash in a baking dish, cut side up, put 1/4 inch of water into the dish, covered loosely with foil, and cooked for 45 minutes in a preheated 325 degree oven. When done, I kept whatever butter melted and put it in the stock. I added garlic powder to the onions, doubled the cayenne pepper and used half of the cream cheese. My hubby just told me that he thinks this is very delicious. It has a rustic flavor instead of an overly sweet, rich taste.

Reviewed On: Oct. 17, 2009