The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 15, 2009
Yum! I added a big scoop of sour cream to the soup when I pureed it. I also added a spoonful to each bowl.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 13, 2009
Loved it! Even the kids ate it!! Anything the kids will eat has got to be good!
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Sha
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Aston, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 13, 2009
Super aweseome recipe! I used the suggestions about baking the squash for an hour first, which really made it easy to prepare. And it really wasn't much work at all. I blended it completely, and it was delicious! Everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 13, 2009
Delicious ~ thank you!!
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Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 12, 2009
The onion and carrot were a little overpowering. I skipped the celery because I didn't have any. I think next time, I'd cut back on the carrot, and I would sautee the onion to start - and probably less of that as well. The consistency was good.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Hopkins, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 12, 2009
This is a great soup. It is an excellent choice for kids. My toddler loved it and couldn't stop eating it. Very healthy and yummy. For grown ups, this recipe can be seasoned to taste and the amount of ingredients can be slightly altered. I really liked this soup especially in fall season!
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Cooking Level: Intermediate

Home Town: Bitola, Pelagonia, Macedonia
Living In: Gary, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Oct. 10, 2009
This soup is very,very tasty...it is easy & fast to prepare...I added a spoon of sour cream before serving. Definately a keeper.
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Cooking Level: Expert

Living In: North Bay, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 10, 2009
I added some cayenne pepper for a bit of heat which added a nice flavour too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 10, 2009
Tasty! I skipped browning the vegetables and added some spices based on other recipes here (garlic, ginger, curry, pepper). I love the combination of vegetables, and since my husband and I each had two servings, there is just a little bit left in the pot :) I would double this recipe if I was cooking for company, and it tastes great with a dollop of sour cream!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 8, 2009
I love this soup so far -but will know even more after we actually have it tomorrow for dinner. I worked with the recipe and made a few changes -which I write down mostly for my own use to go back to next time I make this. First - I roasted the squash with a little bit of S&P and olive oil -halved in the oven until soft enough that the skin could be removed easily. Meanwhile - I sauteed the onion, celery, carrot and 1 potato in butter - I also added about 3 cloves of garlic to this mix. Then I added the roasted squash & a big can of chicken broth. I brought to a boil and then simmered as directed by recipe. Then I pureed in Cuisinart until smooth and put back on the burner. I added s&p to taste, and then a pinch here and there of cayenne pepper, ground cloves, nutmeg, allspice. I wasn't thrilled yet - so I added 4oz of cream cheese and pureed in batches in cuisinart again. It tastes delish - a little bit of heat from the cayenne. I love it. I can't wait to have it tomorrow when it's had time to rest.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 4, 2009
Easy. Add 1/4 teaspoon of each: cinnamon, nutmeg, cardamom, cayenne pepper -and you have a winner! The other reviewers are right, it's a little bland if you aren't used to eating homemade vegetable soups. No need to add salt, the chicken stock adds about 600-700mg per serving!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 4, 2009
I was so suprised how easy this soup was to make. I took others recommendations and baked the squash... so much easier!! I think next time I will make it in the morning, b/c trying to puree HOT soup in my blender... well, I wore some of it! I only gave 4 stars b/c my kids loved it, but I felt it needed "something". I have no idea what.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 3, 2009
This was a good recipe, although a bit bland. I omited the celery because I don't like celery and didn't have any. I added the spices from the Spiced butternut Squash Soup on this website and it really helped. I didn't have cayenne pepper so I didn't add it. Otherwise it's a good base recipe
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 2, 2009
Yummy, and so healthy. Needs more spice - I added pepper sauce, cayenne, and black pepper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 29, 2009
Delicious!!! I did add 1 tsp minced garlic, and only used one potato, and it was awesome! Way better than I expected. I also added enough black pepper to give it a little kick. It was a hit. My husband, 1 yr old baby, and 2 and 4 yr nephews ate it up! I will definitely be making this again. Great Recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 29, 2009
So simple and delicious! Even my 5 year old and 11 year old sons loved it. I can see my husband actually asking me to make this again...and I will.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 28, 2009
Great receipe! I love this! I didn't have carrots, so I omitted that, and I used fat-free chicken broth instead of regular chicken broth. Also, I only used an 8 oz. can of chicken broth, and the soup still tasted great and wasn't too thick. I used a sweet onion too for a bit more flavour, and also added two cloves of chopped garlic. This tastes great with a small tablespoon of sour cream on top!
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Cooking Level: Beginning

Home Town: Pefferlaw, Ontario, Canada
Living In: Durham Region, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 27, 2009
This is a great recipe that also lends itself well to adjustments if you feel up to making them. I made the soup per these directions, but added ground cinnamon, nutmeg and ginger after pureeing. I also stirred in about a half cup of light cream. I served it to my family at our weekly Sunday dinner and everybody raved! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 27, 2009
Warm and hardy! Great for the fall. I added 2 cloves of fresh garlic while it simmered. Then once it was blended I added 1/2 teaspoon of pumpkin spice, 1/2 teaspoon of nutmeg and a dash of cinnamon. It was delicious! I think I will freeze half to have later. Will definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 25, 2009
this was so delicious and low fat! All the other recipes call for cream, or cream cheese etc. My soup was a bit liquidy, so I added some flour. I also used a hand mixer instead of a blender.
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