By Ariella on November 07, 2007
"From Everyday Food."
Serving Size: 1 (276 g)
Servings Per Recipe: 4
"This is FANTASTIC! It tastes soooo much richer than it smells. This is really good. Thank you for posting it. I'll make this on a regular basis."
"Very good! The microwave method for the squash was a huge help, cutting cooking time down by a lot. I also like that the squash size was listed, as it can vary so much. I didn't have thyme, so i used dried sage--about a teaspoon. And I used cream instead of half and half, again because it's what was on hand. Finally, I toasted and salted some pepitas to sprinkle on top, and they tasted great. Thanks!"
"!Delicioso! I absolutely love it! I had to do my own thing due to lack of ingredients. I only had about 1/4 of an onion, 2 chicken bouillon cubes with 2 cups of water and I used 1/4 whipping cream and 1/4 milk (lactaid) since I didn't have half and half. Plus, my squash was about 4.5 pounds. Even with my adjustments the recipe was delicious. The tastes are a combination of salty, sweet and a little spicy evenlly distributed. It's sure to be a hit. !Gracias!"
"This soup was simply delicious! I didn't have any veggie broth, so I used chicken broth instead. I also used dried thyme instead of fresh. And, to make it a little healthier, I used fat-free half-and-half. It turned out to be a very satisfying healthly meal. I will definately be making this again!"
"So delish! I veganized this - same squash, nuked, pureed, but I was out of vegetable stock so I used white miso to make it a bit more savory. I also used soy milk and olive oil instead of half and half and butter. This is an absolutely marvelous winter recipe!"