Reviewed: Jan. 25, 2012

YUMMO!!!! I had inadvertently over-cooked a spaghetti squash, so I went looking for what to with it. I adapted the recipe for what I have in the house: (smoked turkey broth from Christmas), dried onion and dried garlic, apple cider and ginger (per another reviewer). Then, in my infinite wisdom, over pureed it in the blender. It is currently looking a bit more like squash chowder, but DANG YO! it's AWESOME!!! I'm going to NOT add any rice, but make some quinoa on the side to serve the "chowder" on top of. I'm so psyched by my messed up spaghetti squash soup, that I might actually try to mess it up more often. =)

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Reviewer:

AJMWEBBER

Reviewed: Dec. 5, 2011

This recipe was ok, but a little more bland than I would expect

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Reviewer:

StacieLee79

Reviewed: Oct. 26, 2011

Sorry, but not liking this. The orange juice took an already sweet squash to an even more, unpalatable sweet taste. Soup had little flavor other than sweet mush. Won't be making this again

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Reviewer:

Bruce

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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 1, 2010

pretty good, my 11mo old gobbled up a whole bowl! it was a little orangey for me, i'd cut down on the oj or use half an apple maybe? also, a little bacon would make this to die for!***UPDATE used a granny smile apple instead of the OJ- DIVINE!

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Reviewer:

Stacy

Cooking Level: Intermediate

Reviewed: Nov. 22, 2010

I used a little more garlic and onion, and added about 1/4c half and half that I wanted to use up. This tastes good, and I really like the curry flavor with the wild rice texture. I might try apple juice instead of orange juice next time, just to see, but I dont' think the orange juice is bad. Reheats well.

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Reviewer:

gina51283

Reviewed: Nov. 7, 2010

Great consistency and I think this could be delicious however, I agree with another reviewer's comments on the orange juice - it just does not work in this dish. I would try it again by eliminating the orange juice and substitute tomatoes instead.

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Reviewer:

grapefruit

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Oct. 17, 2010

Really enjoyed this unique soup. Added some fresh Ginger and apples in place of orange juice. Put diced onion right in with the squash since you puree it anyway.

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Reviewer:

SYNEVA B

Reviewed: May 23, 2010

I just made a slightly altered version of this to suit some ingredients I wanted to use up. I added a can of navy beans, a few handfuls of fresh spinach, and a chopped jalapeno, and I substituted the chicken stock with Knorr veggie bouillon. I also used short-grain brown rice because I didn't have wild rice. This is a very tasty recipe.

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Reviewer:

yoyopron

Cooking Level: Beginning

Living In: Decatur, Georgia, USA

Reviewed: Feb. 1, 2010

This was pretty good, but the orange juice was way too apparent. I would use less if we make it again.

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Reviewer:

Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

Reviewed: Dec. 18, 2009

Great taste and texture. I did cut the orange juice in half because it felt like it was too much, and I'm glad I did. ALSO, I cut the rice in half too, and I'm so glad I did. With just half the wild rice, it was a dense, thick soup -- with twice as much I think it would be more like sloppy rice than soup! I have made the recipe once without the rice at all, and it makes for a nice, regular squash soup.

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