This was fabulous! I would say the best I have tasted so far. I used leftover squash that I had cubed and roasted in the oven the night before with brown sugar. I sauted onion and added a clove of minced garlic until tender, then started adding chicken stock, then the left over squash until it was all cooked through. I pureed in food processor with cream cheese, then just heated it through again right before we ate. Taking into consideration other comments on the cream cheese, definataly add the cream cheese about 3 or 4 ounces at a time, that way you can get to the richness that you prefer before you have taken it too far. I added less than half the recipe called for. Lovely!!
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