Reviewed: Jan. 20, 2012

I made this today and I'm really enjoying it right now. I used a carton of chicken broth as well as a couple cups of water with 3 boillon cubes. I then added white pepper, black pepper, Italian seasoning, and some white wine. I also had some chayote squash on hand so I added that to the pot as well. It's pretty yummy and hitting the spot on this cold snowy day.

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Reviewer:

mskia86

Cooking Level: Intermediate

Reviewed: Nov. 28, 2011

Simple and simply delicious. This is a soup that someone who does not like squash could also enjoy with blissful ignorance if need be :)

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2 users found this review helpful

Reviewer:

jbbwitter

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Riverside, California, USA

Reviewed: Nov. 25, 2011

Used the crock pot method mentioned by another reviewer and added a 1/2 chopped onion plus a clove of minced garlic. Loved it!

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Reviewer:

BornInaZoo

Reviewed: Nov. 24, 2011

Delicious and hearty soup! Added a little sea salt with the pepper and came out perfect. Thank you for sharing this recipe!

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Reviewer:

Chefmasarap

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Reviewed: Nov. 18, 2011

Great soup. I used a mixture of chicken broth and water with some chicken bouillon. That was only change. Not that it was necessary. Added some salt to taste. This is not a spicy soup, but it is very flavorful. As much as I love spice, not everything has to be spiced up. This was my first time to make it and there were no leftovers. I will be making this regularly as it is so good, so easy, and even healthy! (I buy the butternut squash fresh but already peeled and cut. I then dice to the size of cubes I want. Big time saver.)

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Reviewer:

Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Oct. 23, 2011

This soup is awesome! I doubled the recipe (and only used 8 cups of water because that was the most the pot could hold) and it came out great! I didn't add any additional seasoning...I really wanted the flavors of the veggies to come through and I thought it was perfect. Will be making again!

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Reviewer:

Trixie

Cooking Level: Intermediate

Reviewed: Sep. 22, 2011

This is a great recipe, and leaves room for editing if you wish to do so. I added two boneless chicken breasts, and replaced the 5C. water with 4C. chicken broth and 1C. water. Delicious and perfect for those chilly autumn nights! Enjoy!

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Reviewer:

nick & jody

Cooking Level: Expert

Reviewed: Dec. 1, 2010

Very good, but needed more flavor. I added salt, cayenne pepper, used homemade chicken stock and simmered it for at least an hour.

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5 users found this review helpful

Reviewer:

Muffin

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Johns Creek, Georgia, USA

Reviewed: Dec. 1, 2010

I added a dash of salt, 4 chopped garlic cloves, and substituted chicken broth for the water. The soup was a Thanksgiving Day appetizer. The pot was polished off in a matter of minutes!

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Reviewer:

Tina

Cooking Level: Expert

Home Town: Farmingdale, New York, USA

Reviewed: Nov. 14, 2010

This soup was fabulous! No extra seasoning needed, it was perfect as is. I used vegetarian "no-chicken" bouillon instead of the granules and I did take the immersion blender to it, since it didn't thicken as much as I wanted. I left it plenty chunky, and blending did the trick. I will definitely add this to my winter soup collection.

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5 users found this review helpful