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Reviewed: Feb. 21, 2008

So delicious! I completely left out the chipotle peppers, and it didn't make this any less tasty. Don't leave out the lime juice because it adds a great flavor to the broth. I'm not sure if it was a mistake in the recipe, but I only used 2 cans of chicken broth (4 cups) b/c it was all I had on hand. It seemed like the right amount of liquid to me. So I'm wondering if the 2 quarts of chicken broth may have been in error? 1 quart would have been plenty. The sweetness of the squash and the texture were just so good! My kids ate it up and requested that I make just plain squash the next day. This recipe is a keeper for me!

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K1J2G3


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Reviewed: Dec. 16, 2007

I neglected to add in the peppers since our grocery store doesn't carry them but the recipe turned out great with a little extra seasoning.

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Jen VB

	Cooking Level: Intermediate Home Town: Chelmsford, Massachusetts, USA Living In: Salem, New Hampshire, USA
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Reviewed: Dec. 11, 2007

Betsy, I am so sorry you miss read the recipe. It is two peppers from a can of chipotles, not two cans of chipotles. Wow, I bet that was spicy!!

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SMPLYPATTY

	Cooking Level: Expert Home Town: Elm Mott, Texas, USA Living In: Valrico, Florida, USA
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Reviewed: Dec. 9, 2007

I don't mind spicy foods, but the 2 cans of chipotle peppers in adobe sauce made this soup WAY too spicy. Tried to fix it by going heavier on the butternut squash and adding a lot more chicken stock, and black beans, but the spice wouldn't quite go away. The flavor was good but everyone was breathing fire! I also blended the soup because the appearance and texture of it looked like vegetable soup. I would except a thicker consistency for a bean and squash soup.

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Betsy


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Mexican Bean and Squash Soup

Reviewer:

K1J2G3

Reviewer:

Jen VB

Reviewer:

SMPLYPATTY

Reviewer:

Betsy