Reviewed: Sep. 29, 2010

Love this soup! I add just a bit more salt, but other than that small addition, I make it just as the recipe states. My family looks forward to this soup each Fall. I do use fat free half and half. Yum!

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Reviewer:

BETHGINGRICH

Cooking Level: Expert

Home Town: Ellicott City, Maryland, USA

Reviewed: Nov. 12, 2006

I love this soup. If you can find the bags of precut butternut squash, it makes the prep a breeze. If you're clumsy, it's also safer. I've almost lost fingertips wrestling with whole squash - I'll pay a little extra to keep my fingers! :o) The only change I recommend is doing the allspice a little at a time and tasting - it's easy to overuse strong stuff like allspice. And give the sour cream a try; it sounded weird but tastes really good.

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Reviewer:

RAVEN321

Reviewed: Feb. 24, 2006

I loved this recipe! I changed the spices - added cinn, ginger, and a significant amount of nugmeg, which gave a great, warm flavour. I also went overboard with the amount of squash. Freezes surprisingly well.

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Reviewer:

Stacey G.

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Nov. 19, 2005

Excellent starter for Thanksgiving dinner!

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Reviewer:

CINDYTD

Reviewed: Jan. 20, 2005

Easy to make, very nice flavor. Peel squash before cutting it up! Next time I make this I think I'll try a different spice, like cardamom. If you use allspice, I recommend starting with half what the recipe states, & adding more to taste. Allspice is not my favorite, & even though it was only a half teaspoon, it was more than I wanted to taste. I will start iwth 1/4 teaspoon of any spice I choose. I will definitely make this again.

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Reviewer:

Susan Stone

Cooking Level: Expert

Home Town: Cranford, New Jersey, USA

Living In: El Paso, Texas, USA

Reviewed: Sep. 26, 2004

Wow! My teenage sons ate this up completely, and complained that I didn't make enough! They honestly thought it was very good 'potato' soup until I told them! I used double the amount of squash, but otherwise followed the recipe exactly. A keeper!

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Reviewer:

Ellie

Reviewed: Apr. 21, 2004

amazingly great! if i could, i would have given this six stars! :) i varied the recipe a little - i only had 1 lb of squash, and i used 2 c organic vegetable broth instead. i didn't put in that much half and half, but i did add yogurt & sour cream upon serving. DE-LICIOUS!!

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