Recipe by: USA WEEKEND columnist Pam Anderson
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This soup was fantastic. I'm not sure how much my squash weighed, but I think it was less than what this recipe called for. I halved, seeded, and placed my squash half side down in a pan with no...
Followed the recipe exactly. Would probably give this 3.5 stars. I think I would have just appreciated a sweeter end result, as echoed by my husband. I think I am going to heat up the leftove...
This soup was fantastic. I'm not sure how much my squash weighed, but I think it was less than what this recipe called for. I halved, seeded, and placed my squash half side down in a pan with no...
Delish! Since roasting the squash (cut side down, 400 degrees, 45 mins) helps keep in the nutrients, i roasted the squash, then followed the recipe exactly. It was incredible.
I have made this soup twice now and it is wonderful! I dropped a star not because of the soup itself, but simply because the descriptions of the steps in the recipe seemed to me misleading and ...
This might have been the best thing that I have ever made. It was our first course at our Thanksgiving meal and it got absolute raves from everyone (including my 5 year old!) I mostly followed t...
I had a similar soup at the Princeville resort in Kauai and decided I was going to figure out how to make it. I followed the directions except used heavy cream in place of the half-and-half (ma...
This was fantastic! I made it with a few variations though. I substituted fat free 1/2 and 1/2 for the regular, and added four tablespoons of butter instead of one to make it richer. Louisiana C...
Delicious! Served this to a dinner party over the weekend and got rave reviews. Instead of apple chips, I topped with sour cream. I forgot to purchase the apple chips at the store otherwise I wo...
Absolutely lovely. I left out the cloves (didn't have any), and cooked it a little longer than recommended (got sidetracked). This turned out to be a good thing, because when I got back to it, i...