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Reviewed: Feb. 10, 2008

My husband loved this, I think I put in a little too much spice...but will definitely make it again!

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SHANNAO


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Reviewed: Oct. 19, 2007

As someone suggested, I pureed all the pears. The only other change I made was to use a dry red wine, since I did not have sherry. Very tasty.

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ASTRIDA77


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Reviewed: Oct. 14, 2007

Wonderful Made it for a dinner I was having for 12 guests and they all raved about the soup. Thanks for the recipe.

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MLINDAG


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Reviewed: Aug. 28, 2007

Tasty, but it didn't quite strike me as something to write home about. My parents absolutely loved it, though.

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I cut the servings down to 4 & roasted my squash (cut in half, scrape out seeds, place cut side down in inch of water, bake @350 for about 45 minutes... maybe an hour) & then scooped out the inside & added it to the milk & broth (cutting down the cooking time, naturally). I pureed all of the pears (didn't have quite as much as recipe called for because I used some in pear-tinis ;o) ) I did make the carmelized onions (they had a lot to the soup!) but I only used a couple tbp of butter, half an onion & sprinkled them w/ salt instead of sugar. The only sherry I had was a cream sherry but it worked. I started the meal off w/ Pear-tinis (even hubby liked those), served this soup w/ a salad (w/ pear/honey vinaigrette), garlic toast & finished it off w/ Pears w/ Raspberry Sauce. Thansk for a very enjoyable recipe namaste2uom!

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IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
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Reviewed: Jan. 27, 2007

I used the suggestion of the carmelized onions and it gave the soup just the accent it needed. Flavors aren't strong, but it is rich and filling. I served a honey crusted cornbread with it which complimented the soup nicely.

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CP07


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Reviewed: Jan. 24, 2007

This soup is elegant, both in taste and appearance. I look forward to making it again and again. Delicious!

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Janscooking


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Reviewed: Nov. 12, 2006

This was great! I usually make a simpler butternut squash soup, but this was a nice change. My husband and in-laws loved it. I did have to add more spices (to taste), but I just realized that I forgot to add the Tbsp sherry! It was great anyway and I think I'll make this again.

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kristen m

	Cooking Level: Intermediate Home Town: Riverside, Illinois, USA Living In: Brookfield, Illinois, USA
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Reviewed: Sep. 28, 2006

Without a doubt one of the top 5 soups I have tried. It's a keeper. I added the carmelized onions and left off the sherry. It was quite a treat! Nice addition to my collection of recipes.

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Ed Haley

	Cooking Level: Intermediate Home Town: Rome, New York, USA
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Reviewed: Sep. 13, 2006

Absolutely amazing. I was a little skeptical of the strange sounding combination of ingredients, but decided I'd try it anyway because of the rating. My husband was raving about it for days! The only thing I changed was to use a little more shrimp than the recipe called for. Next time I might add a small amount of drained diced tomatoes at the end for some extra texture, I think it would go nicely.

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SAHARA836


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Reviewed: Jun. 28, 2006

Frankly, this is the best soup I ever tasted. It is made with such a strange combination of ingredients, but I swear it works !

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FRANMON


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Reviewed: Oct. 7, 2005

This soup was okay, but I don't think I'd make it again. The blending of the pears and the squash gave it a somewhat gritty "baby food" texture that I didn't like. It tasted fine in and of itself, but I couldn't get over the texture.

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Amanda Cornelius

	Cooking Level: Beginning Home Town: Fruit Heights, Utah, USA Living In: Cheney, Washington, USA
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Reviewed: Mar. 30, 2005

This is a keeper! I used the suggestion about carmelizing the onions, using only 1 T. butter, but found it too sweet. Made it again leaving out only the sugar--much better, and definitely sweet enough. I also blended all of the pear (too much of a 'burst' of sweetness when biting into the little chunks of pear). A great recipe!

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MOMMALIGA


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Reviewed: Jan. 21, 2005

WOW! Really great! This recipe was so unusual I just had to give it a try...it sounded like it would be either wonderful or terrible; turned out fantastic. I took a chance making it (since it had only been reviewed once) because I wanted to add such a healty recipe to my reportoire. I added the caramelized onion (sauteed in only about 3T butter) mentioned in the introduction to the recipe which was wonderful and added a lot of flavor to the soup. Give this one a try!

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CATHERINE


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Reviewed: Nov. 14, 2003

Quick to make. Pears are a nice touch! So healthy and tasty too!

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K Blake


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