Reviewed: Oct. 15, 2009

5 stars for sure! We loved it! I made it just like the recipe stated. the lime and toppers are a MUST..do not skip. I also needed to use up a homegrown squash that was given to us. so good. family raved about it. will make again.

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SHERRIRENEE

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Reviewed: Jun. 17, 2009

Very good soup. I needed to use a butternut squash that had been sitting on my counter, and this popped up on an ingredient search. I'm always looking for healthy and/or vegetarian soups. This one fits the bill of healthy, so it was a great one to try. I used the whole squash (probably about 3 cups or so) and a large Vidalia onion. I also had to sub a few ingredients (used adobo seasoning instead of the separate spices, black and pinto beans--3 cans because I like it nice and thick like a stew--and fire-roasted crushed tomatoes instead of diced). Served with the accompaniments called for as well as chopped avocadoes. To the reviewer who used 2 CANS of chipotle (and to anyone making this in the future!), please note that the recipe calls for 2 CANNED chipotle peppers rather than 2 whole cans! 2 peppers add a nice note of heat but not too much. Oh, and I didn't bother to seed the peppers.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Jun. 9, 2009

It's great! Vary the hotness with the adobo sauce. I know that one is supposed to seed the chiles but I didn't bother. Have not used the sour cream, but the lime is REALLY important. Didn't have it the first time, but the adobo sauce cries out for lime...Also, I zap (microwave) the squash initially for a couple of minutes and it is MUCH easier to peel. This also freezes well. THANKS

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Marie cooks

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Reviewed: Jan. 14, 2009

I tried this because I had some squash to use up, and used lentils and butter beans because that's what I had in the cupboard. It went so quick, I didnt even have time to get the toppings ready. Loved it!

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fuzzypicklehead

Cooking Level: Intermediate

Home Town: Noblesville, Indiana, USA

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Reviewed: Jan. 14, 2009

This was very good, but a tad bit bland. I suggest maybe cooking in a crock pot for a longer period of time to get the flavors to truly meld together.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Dec. 26, 2008

Very good base. I used veggie broth to make it vegetarian I used garbanzo beans, and added a can of black beans because it looked like it needed more substance. I didn't use sour cream or tortilla chips, though. Half of one squash made the two cups needed, but next time I'll put the whole squash in. It was a very tasty, healthy meal.

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Mendi

Cooking Level: Expert

Living In: Mesquite, Texas, USA

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Reviewed: Dec. 21, 2008

Loved this soup! I increased the veggies (a whole big onion, more celery and carrots), used 1 1/2 qts of water instead of chicken broth to make it vegetarian, used 3 chipotle peppers which made it spicy enough that I didn't let my dog have a taste but not too spicy for the vegetable flavors to come through, and added some chopped mustard greens. Used red kidney beans because I didn't have the white ones. I didn't bother with the toppings which brought the calories down under 200 per serving and much lower fat. It was delicious. Thumbs up from my husband, too!

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VeggieShan

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Reviewed: Oct. 31, 2008

For all the work I did prepping the impossible-to-cut squash to go into this soup, it wasn't nearly as good as I was hoping it would be. It was my first time preparing anything using butternut squash and I was really disappointed with the results. Maybe it's because I can't buy limes here out of season and I nixed the tortilla chips and cheese to keep it lower in fat and calories... maybe those things make all the difference (as tasty, high-fat additions usually do!).

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Angela

Cooking Level: Intermediate

Home Town: Lewistown, Pennsylvania, USA

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Reviewed: Oct. 23, 2008

I knew I would like this recipe, because I love this sort of food. Like the recipe says, it lends itself well to substitutions and/or additions. I used one chipotle pepper as I had a half can of extra hot rotel to use up. Next time I will use all chipotle peppers for heat, as I missed out on the smokiness two peppers would have given it. I added a can of pinto beans, as I like a more stew like soup. I used cilantro instead of parsley, dried basil, and veg, broth and water instead of chicken broth to make it vegetarian. My squash was already cooked, so I added it with the beans and liquids after sauteing the onion, carrot, and celery. I added some leftover roasted red pepper leftover from pizza night, but I don't think it was enough to change the flavor any. I think it would be fun to add something green like kale to give it more color. I also think almost any leftover meat could be added (though what do I know, I haven't eaten the stuff in 15 years).

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Robin

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jackson Hole, Wyoming, USA

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Reviewed: Oct. 17, 2008

great recipe - substitutions made - some from necessity - others by choice - zucchini, cilantro and black beans instead of acorn, parsley and white beans. I omitted the cheese and added cubed avocado at the end. I'll try it later with the cheese as I expect it adds something. yummy soup and uses some of my zucchini from the garden

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Beatrix

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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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