The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 9, 2009
My family of 5 loved this. I made it with butter and only 8 oz of cream cheese and it was perfect.
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Cooking Level: Expert

Living In: Parker, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 8, 2009
This was a huge surprize. My husband and most of my kids don't like squash so when they heard what was for dinner I got a lot of flack. They all loved it! It was so amazing! Now another wonderful way to use up my bumper crop of butternut squash that they will all eat!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 8, 2009
This was very good... I was looking for an easy to prepare butternut squash soup and this fit the bill. It does help to roast the squash first, makes the skin come off much easier... I followed the advice of using chicken stock and half the cream cheese and it was wonderful... I used my emusion blender to puree and this was ready in no time at all...
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amy

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 8, 2009
I absolutely loved this delicious squash soup. I can't wait to make it again. Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 7, 2009
Great! I used a little oregeno instead of the Marjoram. I also added a chopped up apple and a little ginger. It's a stick to your ribs fall/winter kind of thing.
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Photo by ANNIE2SHU

Cooking Level: Expert

Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 7, 2009
yummmm! cut the crm chz in half & added more cyanne. also cut in half & cooked squash in microwave first.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 6, 2009
Delicious!! I cut my squash in half and roasted for 45min at 375 degrees as others suggested, then just scooped out the inside and threw it in the pot with the onions. I only used 1 package of low-fat cream cheese and it was still REALLY creamy and sooo yummy. This recipe is a keeper!!
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 6, 2009
I thought this was delicious. I roasted the squash for 45 min in a 375 degree oven. It was a great dinner with a loaf of sourdough and a nice salad. would definately make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 5, 2009
Everyone loved this soup.. However, I did half the amount of margerine used!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 4, 2009
It was very good. I didn't use as much cream cheese as called for...
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Cooking Level: Intermediate

Home Town: Washington, D.C., USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 4, 2009
Yummo! I have never had or made butternut squash anything and this was very very good. I only used about a 1/4 of the cream cheese and tiny bit more cayenne and it was delish! Even my son who doesn't like any kind of squash liked it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 4, 2009
Delicious, thick and hearty soup! I also roasted the squash first (much easier to peel that way in addition to giving it that roasted flavor) and used 1 pkg of cream cheese instead of 2. Perfect! I'll make this again fo sure.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 4, 2009
DELICIOUS! Same changes as others suggested... roasting the squash (drizzled with olive oil and black pepper) in the oven first. They were perfect at 425 degrees for 45 minutes. I also only added one pkg of cream cheese. Best if served with a fresh loaf of bread.
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Photo by KDahlgren

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 4, 2009
This was oh so yummy. I took the advise and only put in one stick of cream cheese. I'll be looking to try to reduce the fat in future batches.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 3, 2009
This soup was not good. I cut the cream cheese in half as others recommended and roasted my squash. I don't know if it was because I had a really large squash or what but it turned out so thick you could eat it as a dip. And I found it still too rich with the amount of cream cheese.
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Photo by Crystal

Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 3, 2009
Absolutely delicious!!! My husband loved it so much and said it tasted like something you would find at a gourmet restaurant. I also roasted the squash at 400 for 45 minutes before adding it in.
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Photo by Laurie Vanderjagt

Cooking Level: Beginning

Home Town: Albuquerque, New Mexico, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 3, 2009
Fabulous! As others suggested I roasted the squash first, did chicken stock instead of water/cubes and added 1/2 the amount of light cream cheese. I also drizzled honey on the bowls and would've added a bit of granola w/ cinnamon in the bowl but didn't have any on hand.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 3, 2009
So good! Next time I won't use as much cream cheese and will roast the squash for more flavor!
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Photo by TheWanderer

Cooking Level: Beginning

Home Town: Salisbury, Massachusetts, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 2, 2009
At first my boyfriend thought this would not be good. Now he cant get enough of it. I added curry and nutmeg and heavy whipping cream. Skipped the celery
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Photo by stefanie

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 2, 2009
This was incredible!!! I've never made anything with butternut squash before so I did take some of the other reviewer's suggestions. I halved the squash, brushed it with olive oil and then roasted it. It was super easy to peel after that. I added some garlic to the onion, used half the amount of cream cheese and left out the cayenne pepper. It was perfect.
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Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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