Reviewed: Sep. 7, 2009

Delish! Believe it or not, my local grocer didn't have any pears in stock today. (He said they are out of season) Anyway, used the canned version and nobody could tell the difference! SO delicious! Even my toddler was a fan!

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MIADAMIANI

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Reviewed: Sep. 5, 2009

Fantastic soup. I didn't have an onion to put in, but it didn't miss it. Perfect combination of sweet and savory. Will make again.

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Shelby

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Aug. 30, 2009

really good, very flavorful, nice and spicy. prepared it just as recipe said, turned out perfect. thanks for sharing!

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lindsey

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Reviewed: Jul. 9, 2009

Loved it!! I added a can of coconut milk and added less of the half and half. Delicious. Definitely will make again. Husband loved it as well.

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Line Marie

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Reviewed: May 21, 2009

blah

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nomadicfour

Home Town: Seattle, Washington, USA

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Reviewed: May 19, 2009

I made this for my parents who had never had a butternut squash soup, and they loved it. The only changes I made were substituting the half and half with plain yogurt and adding more curry powder and some nutmeg.

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Annie_O

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: May 7, 2009

Baking the squash took 1 hour; I didn't have unsalted butter so used regular butter; I added black & red pepper; I omitted the half & half; I used vegetarian chicken broth and I'm here to tell you, this soup was AWESOME!! We will be making this one again soon!!

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Beckyfl1

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Reviewed: Mar. 25, 2009

This was divinely delicious. It soothed my Indian food craving.

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Tara

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Reviewed: Mar. 16, 2009

I loved the flavours of the squash and pear, I added extra spice as I didn't think there was enough

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Roslyn Hazen

Cooking Level: Beginning

Home Town: North Vancouver, British Columbia, Canada

Living In: Lake Country, British Columbia, Canada

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Reviewed: Feb. 27, 2009

Excellent! This is an adaptable recipe. Along with the squash, I roasted 2 Anjou pears and some parsnips that I needed to use up. Otherwise completed the recipe as written. My family and guests loved it.

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NHNonni

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Feb. 23, 2009

The soup turned about very good. The pears were a nice addition. I would make this again becase we love squash soup.

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Jaswany

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Reviewed: Feb. 21, 2009

Sooooo yummy! I used Pam on my baking sheet because I didn't have any parchment paper and the squash didn't stick. Also, I used the Chicken Stock recipe from this site.

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littlepurplestar

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Reviewed: Feb. 19, 2009

This is a fantastic recipe. I substituted the half and half with plain 2% kefir and it came out great.

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rebekah

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Reviewed: Feb. 15, 2009

Yummy! Didn't make any changes, very good soup.

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TerryBerry

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Reviewed: Feb. 13, 2009

This soup was soooo good--I could have eaten it for lunch all week!

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ChicCook

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 10, 2009

Awesome recipe. Works with a variety of root vegetables/squashes/etc. We made it into a Butternut Parsnip and Rutabega Soup and got raves.

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stannius

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 6, 2009

A combination of flavors so deliciously right it makes me crazy to think I've lived this long without experiencing it before now. Better late than never. Thank you for this beautiful, beautiful soup!

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