Winter Vegetable Soup

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I tried this, and it was very good. It was a little sweeter than I would have preferred. A next time, I omitted the oil, used potatoes rather than butternut squash. And a touch of crushed red pepper. Even more fantastic.

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I was very surprised at how filling this was. My mom made porkchops and I made this to be on the side, but we both ended up eating only the soup. It was very good and we've got plenty left over. Thanks Alton! This is why I love you.

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This is a very good soup. I didn't knock my socks off, however, and I think I was expecting it to after all the hype. The soup does taste amazingly meaty, which may actually be a turnoff to vegetarians. My only complaint was that I thought the vinegar came through too much. I would have added just 1 Tbsp and then tasted from there. You could sub sweet potatoes for butternut squash if you're short on time or out of season.

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By FAR the best soup I have ever tasted!!! Follow the directions to a t and you will not be disappointed. Alton has done it again!

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Really enjoyed the soup, but it should NOT take as long to prepare as the recipe states. Why on earth would you put the onions, celery, and carrots in on low for 30 minutes to soften? Why not a bit higher temp for a shorter time? Why not heat the 2.5 quarts of water while mushrooms, onions, etc are being cooked so that when the water is added, it comes to a boil quickly? This was quite tasty, but it was so far from the best one pot meal I've ever prepared that I find it difficult to imagine the same for Mr. Brown.

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So, so delicious! I love brothy vegetable soup and this is my new favorite. I followed the recipe exactly up to where you add in the squash and kale, at which point I transferred the soup to a preheated crockpot along with the remaining ingredients. It simmered on the low setting for about 3 hours. Wonderful flavor. Thanks Alton!

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I find it hard to believe this is the best thing Alton ever made. I made it on this cold winter night, all excited after reading the reviews, and I have to say it is not worth all the effort. First there's way too much water - it should have been at least half, so it drowned all the flavor. I even added a little tomato paste at the end, trying to fix it, and I added a little crushed red pepper and it didn't help. The flavor of the mushrooms didn't mesh with the rest of the ingredients. Will not make again.

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My french-fry loving kid and meat and potatoes husband loved it! It was absolutely amazing! I'm an inexperienced cook and watched Alton's video two or three times after reading the recipe at least a half-dozen times. The lesson: You don't have to have mad kitchen skills to have a fantastic soup.

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A truly wonderful soup. Like others have said, I was skeptical as I was making this thinking it was going to be bland. Not so. Don't adjust a thing! I did a 1/2 tsp. more of rosemary and it showed up. A bowl of this on a 25 degree day along with a nice french baguette won't get any better. Makes alot of soup, so will be canning some. Win win.

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I'm stunned. The flavor in this soup is outstanding. To be honest, I had a little bit of soup base set aside, as I couldn't believe that the soup could have as much flavor as I like. Wow, was I wrong, I didn't even use any of it. I followed the recipe exactly, no substitutions on the first time I make things. I'm so glad I did. I cannot believe the depth of flavor this soup has! It makes a ton and I live alone, so I may have to cut the recipe in half next time, but it was well worth the effort.

Do not leave out the soy sauce or parmesan rind! I cannot imagine it being the same without it.