For a simple recipe like this I thought it was pretty delicious! First, I cut the butternut squash in half lengthwise and scooped out the seeds. Then I placed it facedown on a baking sheet and let it bake for 45 minutes at 350 degrees. Then I cubed it and left the skin ON to add fiber. Trust me, you won't tell the difference once its pureed and it makes this soup even healthier! I completely skipped the browning process and didn't miss it, saving calories from that added butter. I tossed the cubed squash along with some baby carrots and chopped onions into a pot and let it boil (omitted potatoes and celery). Pureed it all in a blender and seasoned it with cinnamon, salt, and pepper. It was delicious and so easy to make! I didn't even feel the need to add sour cream like others suggested.

Reviewed On: Jan. 3, 2010

At the advice of others, I added more jalapenos (5) and more cloves. I boiled everything in half water/half chicken broth. Followed everything else exactly as stated.I blended it easily with my kitchenaid stand mixer and added a bunch of garlic salt and pepper to season. Added corn at the very end to add texture. Overall, I still found this recipe a little bland and prefer regular mashed potatoes with the usual butter, milk, and salt.

Reviewed On: Jan. 1, 2010

I preseasoned the sliced potatoes with cayenne pepper, garlic salt, and pepper. Cut down on the potatoes by 1/3 and doubled the spinach. I also used 3 whole eggs + 3 egg whites to make it a bit healthier. Topped it with mild cheddar cheese though next time I'll try sharp cheddar or some other stronger cheese to make it more flavorful. Overall, a pretty good dish but it definitely needed more flavor even with my changes.

Reviewed On: Dec. 25, 2009