There is a reason this is a 5-star recipe. Its really good. You HAVE to roast the squash first. cut in half, put cut sides down into a baking dish, add a bit of water and bake at 350 for an hour. i followed the recipe exactly, but only used half of a jalapeno, as the one i had was HOT. my family raved about this soup. definitely a keeper. it tastes like something you would find at a super elegant restaurant. well done davey!

Reviewed On: Jan. 7, 2012

this is really good AS LONG AS YOU MAKE THE FOLLOWING CHANGES: (Jillybean14 read all the reviews and summarized the changes that needed to be made. These are her changes) 2 pounds cubed beef stew meat 2 cans golden mushroom soup 1/2 cup chopped onion 1/2 packet of dry onion soup mix 1 tablespoon worcestershire sauce 1/2 cup water 4 ounces cream cheese spoonful of sour cream Follow the directions listed on the recipe. Add a bit of salt, pepper & garlic to the pot along with everything else. Stir in spoonful of sour cream at the same time you stir in cream cheese. my 4 year old and 2 year old couldn't get enough of this. I served it over wide-cut egg noodles. It was done in exactly 5 hours on low. I will definitely make this again. remember - don't sub the golden mushroom soup. it has to be golden mushroom.

Reviewed On: Feb. 1, 2010

this was pretty good. after reading pages & pages of reviews, here are the modifications i did: (1) used 9x13 pan. (2) used 27 ounce can of HATCH whole green chiles. cut them down one side, and laid them face up in pan (3) used 4 eggs instead of 2 (4) sprinkled some cumin in the egg mixture (5) used red enchilada sauce instead of the tomato sauce (5) used a colby jack cheese instead of using the two cheeses listed (6) cooked for a full 35 minutes (7) added sauce, cheese & olives and cooked for another 10 minutes (8) i added cooked, shredded chicken in between the two layers of chilies. i will most likely make this again. enjoy!

Reviewed On: Nov. 3, 2009