OUTSTANDING!! I had an excess of spaghetti squash from the garden and used that instead of butternut. I think any winter squash would produce an excellent soup with this recipe. The only variance from the recipe was using just 1 package of cream cheese as others suggested....and it was the reduced fat version. It was still very creamy and very flavorful for so few ingredients. This is better than restaurant quality!

Reviewed On: Oct. 28, 2012

First lentil soup for me and it turned out great. Soup Consistency: I was concerned about others comments saying it was mush and not enough liquid so I cooked on low in crock pot for 8 hrs...it was plenty cooked and had the perfect amount of liquid. Great mix of lentils, ham, and veggies. Soup Flavor: I like lots of flavor and saw comments about some saying it was a bit bland. So I doubled the seasonings listed and also added some ground hot pepper to give it a little kick. I definitely modified the seasonings to my taste but it is a good base recipe that I've already made twice!

Reviewed On: Jan. 31, 2011

DELICIOUS!! Followed the recipe with the only exception being that I substituted 1/4 cup wheat flour for white flour so I could make it a small fraction 'healthier'. First batch I cooked at 12 minutes and was too gooey. Next batch I went 14 minutes and still plenty of chewiness. Great flavor. Will definitely be making again. I think you should easily be able to go up to a 1/2 cup wheat flour without getting too dry or cakey

Reviewed On: Jan. 8, 2011