Reviewed: Feb. 7, 2012

This has become a go-to recipe for me. Everyone I've ever served it to loves it. I use black beans instead of cannellini, and fire roasted diced tomatoes, and omit the basil (seems weird here), just my preference. Really delicious!

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Reviewer:

wonder_woman78

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Dec. 5, 2011

YUMMO! very spicy as-is, so i now cut down on the chipotle pepper (i have little ones). i also have added various types of beans along with the black since making it the first time. my family loves it every time!

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Reviewer:

charlesnjoanne

Reviewed: Nov. 15, 2011

I made this to use up some extra squash, expecting only to find it so-so, but it turned out delicious! I used nonfat plain yogurt in place of the sour cream. Will definitely be making this one again. Would adapt pretty easily to the crock pot, I think.

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Reviewer:

Mary M.

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

Reviewed: Oct. 28, 2011

Excellent! The only thing I added was a pinch of salt to the mirepoix and I used black beans. Top Notch!

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Reviewer:

Rod_R

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Reviewed: Oct. 13, 2011

delicious blend of flavors. I am a sucker for anything with chipotle so added more like 4 and it was just right. Also added more carrots and onions. Finally I also added lentils b/c I had no beans and some pasta bows. very versatile base to work from

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Reviewer:

eliza

Cooking Level: Intermediate

Reviewed: Oct. 6, 2011

This is a great fall soup! Don't know if they were meant to but my squash stayed in soft chunks and I loved it. Since we like food spicy I might add 1 more Chipolte pepper.Didn't think I needed the sour cream (calories) but did add a bit of the cheese. I wasn't very impressed with the cannellini beans has anyone used another kind? Will be on my do again and again list.

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Reviewer:

tsmw47

Reviewed: Jul. 30, 2011

Simply Delicious! I made this soup for my hubby last night, and he said it was my best recipe yet. My husband happens to be the cook in the family, and was really impressed. 5 stars all the way!

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4 users found this review helpful

Reviewer:

namuka

Reviewed: Jul. 21, 2011

Great tasting vegetarian soup - I used vegetable broth instead of chicken broth. I had a surplus of squash from my garden so this recipe added to menu variety/possibilities. I love the sweet and nutty flavor of butter squash and the spice was a nice contrast in this dish. I used fresh soaked beans and skipped the sour cream. I didn't have lime, but I'm sure it would have been more amazing.

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Reviewer:

ChefJade

Cooking Level: Expert

Reviewed: Jul. 19, 2011

I really enjoyed this especially with the limes. I added a can of navy beans and roasted the butternut squash with a little olive oil rather than frying it. I do wish I would have only used one chipotle pepper as it was too hot for the kids. ( This coming from kids that live in and eat Louisiana spicy foods.)

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Reviewer:

KAHLANNE

Reviewed: Jan. 15, 2011

Great recipe, but as usual, I modified it and see how it could be made many ways and still taste great. I didn't have chipolte's, so added some smoked wild turkey I had in the freezer for the smoke flavor. Skipped the basil (just did'nt sound right) and used some powdered red pepper, a bit of salsa and canned diced tomato with jalepeno. Didn't feel it needed corn chips, sour cream or lime. Just enjoyed it as it was. Suspect it will taste better tomorrow, IF there's any left!

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5 users found this review helpful