this was awesome! i hesitated making this; my previous attempts at soup didn't turn out so well. this was easy and tasted excellent.

Oh wow! Cooked up about 1/2 a green pepper with the onion, used water instead of broth (just 'cause I didn't have any) and tripled the cumin. Added about 1 tbsp oregano and smoked paprika and used one can each: diced tomatoes, whole corn and black beans. I also soaked the quinoa in water while I was sauteing the onion/garlic/pepper. Something I definitely will make again!

Replaced white flour with 1/2 c potato starch and 2 cups of brown rice flour, 1 cup of flaxseed meal and 2 tsp of xanthum gum for a gluten free banana bread on the sweet setting--added an extra banana and 2 tsp of vanilla--OMG! Yum!

When it comes to chestnut soup recipes, this is probably 'the best' - so I gave it five stars. If you love chestnuts and want to make a soup with them, this is the way to go. However, both my husband and I thought the soup was really sweet and rich, and something we'd prefer to eat only once a year (holiday time). Just FYI, the soup is best in small portions - 1/2 cup appetizer before a large turkey/potatoes/stuffing meal. Not as a soup-for-dinner. (Duh. We tried the latter and got really sick of it, really quickly.)

Quick, easy, and tasty. Followed Taryl's tips for frying - worked great!

Followed suggestions on cutting butter & sugar. Will use even less sugar next time & oh there will be a next time. Wonderful flavor & texture.

Made some minor changes. Recipe served 8 well. Even guest who does not like tomato liked it. Doesn't taste like anything specific but is YUMMY.

I loved this recipe and it was the first time I ever ate butternut squash! What a sheltered life! I did slightly change a few things....first, I boiled the squash for about 4-5 minutes and it made it so much easier to peel and cut. Next, I used a pre-made whole wheat pizza crust and brushed it with olive oil and sprinkled with oregano, salt, and pepper. I baked the squash and fresh rosemary (without the onions) as directed. I cooked the onions in a saucepan on the stove with a tablespoon or so of olive oil, and about the same of balsamic vinegar. I also added about a teaspoon or so of sugar to the onions and cooked until soft. I then sprinkled some asagio cheese on the crust, placed the baked squash, then the onions, and then MORE cheese and oregano before placing in the oven. Delicious! I love this recipe! I made it twice this week! My meatarian husband even liked it!

Edible but not impressed.

Edible but not impressed.

I used milk instead of water. And I soaked the oatmeal in the milk for about 30 minutes before putting it in the bread maker.

To really cut down on time use frozen chopped onion, frozen chopped peppers, and minced garlic in a jar. Then the only thing you have to chop is the celery.