Reviewer:

Reviewed: May 1, 2012

People complained about this recipe being bland and it isn't. However if you cook the squash in advance, it will not be infused with the flavors of the other vegetables and that will make a difference. Also celery is an important flavor so leaving it out is going to take something away. I doubled the celery which I chopped fine and doubled the carrots and butter. My chicken stock was homemade using a couple of sprigs of oregano, bay leaf and a sprig of rosemary. Made the soup just as suggested and pureed it in a food processor not a blender, making it a bit less smooth but still creamy. It is amazingly good.

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Reviewer:

LindaKH

Reviewed: Apr. 22, 2012

My family and I thought this was awesome. The only thing I changed was adding alittle extra pepper to it. I love the combination of the squash with spice! Definitly be making this many more time!

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Reviewer:

Gogogirl2go

Cooking Level: Intermediate

Reviewed: Apr. 12, 2012

I used sweet potatoes and it was yummy!

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lynndesid

Reviewed: Mar. 24, 2012

This soup was delicious! I changed it a bit though and it turned out awesome. I used 4 medium carrots, leeks (the white parts), and no potatoes. I also added a bit of curry powder and garlic. Then, after I blended up the vegetables, I added 1/2 cup of cream. It was great!

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Reviewer:

lbasye

Reviewed: Mar. 21, 2012

Recipe was bland to us. Based on a number of reviews I added 1.2 tsp, 1 tsp Cayenne (this will make spicy - reduce if you wish) and 1/2 cup of half and half near the end. We tend to like very thick soup so the half and half did the trick. One time I did make with sweet potatoes instead of regular - but we didn't feel there was significant difference. So whatever you have will work. This is a hit on Sunday at our house waiting for dinner.

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Reviewer:

Lori

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Cooking Level: Intermediate

Reviewed: Mar. 20, 2012

Amazing soup, I absolutely love it! Someonetimes I change potato with carrots, or sometimes leave it out completely. This soup is one of my favorites.

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Reviewer:

Dimanta

Cooking Level: Beginning

Home Town: Ann Arbor, Michigan, USA

Living In: Rochester, Michigan, USA

Reviewed: Mar. 15, 2012

This is fantastic! My 4 year old ate it in record time! never seen her eat a meal so fast!! I used vegetable broth and a few shakes of nutmeg before blending. Our local store carries cut up butternut squash which cut down on prep time. I also boiled the veggies for 20 mins instead of simmering for 40 due to time constraints.

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