The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 29, 2008
SO good. I don't think I've had anything better than this at restaurants!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 19, 2008
Delicious and healthy soup! Like some of the other reviews, I didn't use the celery. I have made it several times and have tried using sweet potatoes and regular potatoes. Both are delightful. I also add 1/2 teaspoon of marjoram and 1/8 teaspoon of cayenne pepper for some extra kick! It's one of my favorite recipes! Thank you for sharing!
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 15, 2008
Great soup for a cold winter night. I served it with some BLT's and some people never made it to their sandwhiches!!
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Cooking Level: Intermediate

Home Town: Beacon, New York, USA
Living In: Scotia, New York, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 7, 2008
I added some garlic powder to these as some other reviews suggested and the soup was very bitter and had a bad taste to it. I think even without the garlic it would have been kind of bad. I recommend following the recipe exactly and seeing how it goes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 30, 2008
delicious and flavorful! i added just a little curry, not enough for it to be the predominant taste, but to give a little extra depth to the flavor. yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 29, 2008
THIS SOUP IS WONDERFUL AND QUITE SIMPLE TO MAKE. I TOOK THE ADVISE OF OTHERS AND DID NOT ADD CELERY; BUT DID ADD A DLOP OF SOUR CREAM AT THE VERY END. I ALSO BAKED THE SQUASH AS ADVISED. DELICIOUS!
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Cooking Level: Intermediate

Living In: Lodi, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 29, 2008
This is a great soup base. I also roasted the squash for an hour along with an entire head of garlic drizzled wirh olive oil. I am giving it 4 stars because as is the recipe is plain and kinda boring. I added a pinch of nutmeg, ginger and cayenne pepper and it was PERFECT. Also, as much as I hate to admit it the sour cream is a must! We try to be healthy in this house and cut down on the calories for useless asthetic purposes but the taste with the sour cream is wonderful! Try the fat free sour cream and you can not tell the difference. Will definitely make again with the changes I noted above.
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Cooking Level: Expert

Home Town: Americus, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 28, 2008
Very good. I roasted the squash before adding to the soup. I also added fresh ginger. I thought the soup was a little thick, so the next time I make it I will add more broth.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 22, 2008
Wonderful fall soup!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 16, 2008
This is an awesome soup. I baked the squash at 375 for an hour as another reviewer had suggested, and other than using baby red potatoes (skin on) I followed the recipe exactly. I found this soup quite tasty, and felt no need to add any other spices as others have indicated. I served it with a simple salad, and 'Easy Baking soda biscuits' (from this site).
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 15, 2008
Yummy soup-I felt healthy eating it. And it was pretty easy to make. I wish I would've read the reviews and cooked the squash separately, but I just used a vegi peeler and it went pretty quick. I followed the recipe except that I had used up my celery with other recipes, so that it lacked. I think next time I will add a couple other spices, yet it definately had a full vegi flavor as is.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 11, 2008
Excellent recipe. The only changes I made was to roast the squash and then sautee with the other veggies using canola oil spray. I also added a garlic clove and a little nutmeg and chili spice. Delish!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 10, 2008
an extra carrot and a couple cloves of minced garlic don't hurt it, either. I substituted 2 dissolved cubes of bullion (in 32 oz water) for the chicken stock - it's cheaper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 19, 2008
I added 2 gloves garlic and a yam to the recipe, used margarine and veggie broth to make it vegetarian. Also steamed the squash for 15 min before adding it to the other veggies. Turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 18, 2008
This soup was delicious and a beautiful orange color. It was much better than some I bought at a well-known small grocery chain with a tropical name. I shall make it often.
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Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 13, 2008
Surprisingly Tasty! After looking at the basic ingredients, I thought the soup would be bland since there are no seasonings besides salt and pepper, but it actually had a great flavor. I did microwave the squash slightly to make peeling it easier, but I cooked it in the soup. The potatoes are a must; their starch gives the soup a creamy thickness. I had no problems with the celery -- after processing in the food processor there was no evidence of it. I did add garlic and substituted olive oil for the butter. It was great served with a dollop of plain yogurt. Highly recommended!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 10, 2008
I took the suggestion about baking the squash and sweet potatoes. Works great and intensifies the flavors. I omitted the celery and carrots but added one sweet red apple and what a wonderful and smooth taste it gave to the soup. Thanks for this recipe.......I'll use it often, I'm sure!
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Cooking Level: Expert

Living In: Center Valley, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Feb. 7, 2008
My husband liked this! (I thought he would hate it because it wsn't a meaty, manly soup). Made it exactly as written and wouldn't change a thing. So easy and so good.
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Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 7, 2008
I made this a little easier by using one 12ounce package of frozen butternut squash. Having an immersion blender made the vegetables into puree very easy. It was a good soup but not extremely rich in flavor.
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Cooking Level: Intermediate

Living In: Grove City, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 6, 2008
added curry powder, cumin, nutmeg and cayenne....super good.
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