Reviewed: Apr. 11, 2012

Just made this fabulous soup!! For the most part I followed all the instructions except I only had fat-free Half and Half on hand. I also added about 1 1/2 tsp of honey at the very end which just smoothed out all the flavors. The cayenne really gave it a kick! YUM!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Barbesc

Reviewed: Feb. 19, 2012

I was really hoping to love this soup. But we both didn't really care for it. I roasted my squash instead of sauteing it and pretty much went by the rest of the recipe. Even though my first few bites of this was very pleasant, I think I would rather have a small little appetizer size bowl of it before your main meal. We had it with our meal and I think that may be why we didn't care for it. But as an appetizer, I think it would be perfect. Thanks for letting us try this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: Dec. 17, 2011

Excellent! Not too much cinnamon at all. Upped the cayenne to 1/4 and added a 1/4 cajun seasoning and a sprinkle of turmeric. The ginger hits the back of your throat and the cayenne and cajun the tongue. Everyone liked it and I like hot, but just on the verge of a sweat.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

allenjc41

Home Town: Spokane, Washington, USA

Reviewed: Oct. 30, 2011

Loved this. Did this differently than listed and it was great: Roasted the squash at 400 degrees for 45 minutes before beginning with the recipe instructions. I did almost 2 lbs of squash but kept the spice quantities the same. Instead of pinch of white sugar, I did pinch of brown sugar. Didn't have half and half or whole mile, so I did 2 cups of 2% and then diluted 2 tbls of corn starch in about 1/2 cup of water to thicken the pureed squash mixture.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

melmg

Reviewed: Oct. 26, 2011

I love this. My husband thinks it has too much cinnamon. It does sort of taste like a savory pumpkin pie soup. Pretty yummy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Sep. 25, 2011

I thought this was a wonderful soup. After reading the reviews I added less cinnamon initially, but then as I tasted it, I put in the full amount of spices requested in the recipe. The only change I made is I started the squash in the oven because I was baking rolls and it worked out fine. The thinly sliced apple is a great addition.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Deb C

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Sep. 18, 2011

Wonderful! Made it for a first course for Christmas Eve dinner last year and everyone loved it. Tasted even better the day after, and the day after that, when I reheated it on the stove.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

krisquig

Reviewed: Jun. 23, 2011

I loved the flavor but it seemed to me like it was missing something. And I can't quite put my finger on it. The directions were a little confusing/misleading when referring to the color of the squash while cooking. Over all, a good recipe.

Was this review helpful? [ YES ]
1 user found this review helpful