Absolutely delicious! I baked the squash in the oven as others suggested and that was wonderful and easy. I did not measure my onions, just chopped up two smallish onions, so I'm sure I had more than 6 T, but I like savory soups, so I did that on purpose. I also only added a couple ounces of Neufchatel cheese - a little less fattening than cream cheese. I added just enough to change the color of the soup and pureed it all together. It was not sweet at all (may have been with all the cream cheese) - it was nice and savory, the way I like it. The cayenne was delicious in it. I make soup from summer squash pretty regularly, but I liked this even better. My husband raved and my kids even liked it - I just added a little milk to their bowl to bring down the spice a bit (they are 3 and 5), but a little dab of sour cream would have been great for a garnish for them too, if I'd had some. I will definately make this many more times...thank you for the recipe!
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