Reviewed: May 20, 2012

This was pretty good. I liked the butternut and all the vegetables in it. It was hard to assemble though. I think we overcooked it the butternut squash. The recipe was also a little bit too sweet for our tastes

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Reviewer:

foodlicious

Reviewed: Feb. 22, 2012

Delicious! I added a rutabaga, used a peeled baking potato in place of the red potatoes -- roasted all the veggies in the oven after tossing with olive oil and herbes de provence then added them to the broth -- also added a can of big lima beans with the northern beans -- threw in about 1/2 TBSP more herbes de provence near the end.

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Reviewer:

DRANNYPOLLY

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Cooking Level: Expert

Living In: Wilmington, North Carolina, USA

Reviewed: Jan. 23, 2012

I made this today and it was awesome! I for 8 servings and used a little less broth than on the recipe; I also used chicken broth instead of vegetable broth and pinto beans instead of the northern beans because that all I had. It came out great!

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Reviewer:

Janisse37

Cooking Level: Intermediate

Reviewed: Jan. 13, 2012

Great flavor, great ingredients, simple directions! This was a great recipe. I did tweak so I couldn't give it 5 stars as it stands, but I didn't change much so 4 stars it is. I blanched the potatoes (idaho) ahead of time and softened the squash by microwaving it under plastic wrap for about 10 minutes to make it easy to peel and chop. I used a can of drained, chopped greens instead of kale just because that is what I had on hand. Everything else was pretty much the same and my whole family loved it...even my very picky youngest son! Great winter meal!!

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Reviewer:

BamaMomof3

Cooking Level: Intermediate

Home Town: Clermont, Florida, USA

Living In: Atmore, Alabama, USA

Reviewed: Nov. 5, 2011

I love having lots of veggies in the soup but even after only adding 10 cups of broth, the soup was too watery. Next time, I'll try 8 cups. I added more thyme and some rosemary which made the soup even better.

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Reviewer:

Judy

Reviewed: Oct. 27, 2011

It always amazes me that vegetables alone, with just a few seasonings, taste so delicious! This recipe is a winner, both tast wise and health wise. Although I don't agree with the boiling time (my veggies were almost overdone after 25 minutes), I didn't change a thing about the recipe except for reducing the broth by 2 cups and adding cabbage with the kale. What a wonderful way to get your vitamins! Thanks for sharing!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Sep. 28, 2011

Excellent recipe! Very easy to alter to suit your tastes and vegetables on hand. I reduced the vegetable oil to just 2T, added 1 1/2 cups mushrooms with the onion and garlic, omitted carrots and kale, and added about 1/2 the amount of beans. Also, for spices, added 3T fresh basil, 1/2 tsp nutmeg, and 1/4 tsp tumeric. Reduced the broth to 6 cups, and added 2 cups water. Also, only used 1/2 tsp salt. Delicious! Will be making this one again! One more tip: As other reviewers recommend, I pierced the squash all over with a fork and roasted it whole for an hour at 400 F.

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Reviewer:

Kibbster

Cooking Level: Expert

Reviewed: Jul. 17, 2011

This is so delicious and healthy. I found this recipe by doing an ingredient search for kale. I don't like the taste but wanted to add it to my diet. I can't even taste it in this soup. I accidentally used 8 cups of vegetable broth (bad math) and, fortunately, it seemed to be the perfect amount. I will definitely make this again. A great way to get some colorful veggies into your diet.

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Reviewer:

Nancy

Reviewed: Jun. 22, 2011

OMG this soup is phenomenal!!! I just made it today for the first time and the only thing I added was ground chipotle pepper for some kick. I used probably close to a tablespoon, but for those who don't like a lot of spice you don't have to use so much. I added it when I was sauteing the onions and garlic so that it adds some smokiness to the flavoring. Super yummy. I finished it off with some crunchy baguette bread broiled with some olive oil and I have to admit it's a super addicting dish. This is one for the books!!

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Reviewer:

Nicolemarx13

Reviewed: Mar. 27, 2011

This soup was awesome! The Kale is a lovely touch (healthy and colorful) if you use about 3 cups. Make sure you simmer for about 15 more minutes or it may be more bitter. I added canned diced tomatoes and it was just perfect!

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