Reviewed: May 19, 2013

This was one of the tastiest soups I've made. If this had've been served to me at a high-end restaurant I would've been super pleased! I made very few changes: I used shallots instead of regular onions; used only 1/2 a block of cream cheese instead of the 2; used olive oil rather than butter and finally, used veg stock. I also baked squash for 45mins for ease of peeling. This was creamy and very flavorful!

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Reviewer:

Irene56

Cooking Level: Expert

Living In: Highlands Ranch, Colorado, USA

Reviewed: May 13, 2013

This was SO SO yummy! Like others, we did cut the cream cheese to about 7oz (Instead of 16oz) and we used 3 cups chicken broth instead of the water/cubes. I also roasted the squash first. It was absolutely delicious and will definitely make this again!

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Brigem36

Reviewed: Apr. 28, 2013

I made this soup for the family and everyone loved it. It really needs a bit more salt and we added a dash of cinnamon which gave it a kind of "harvest" taste. All in all, a great recipe for a smooth delicious cold weather soup.

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Cat

Reviewed: Apr. 23, 2013

Great recipe. I don't taste the need for any alternations. Thanks for sharing it.

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James83

Reviewed: Apr. 22, 2013

I loved this soup and so did my husband! The cayenne pepper gives it a nice kick.

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cdlillard

Reviewed: Apr. 7, 2013

WOW! This soup turned out amazing! I followed the recipe EXACTLY! I highly recommend you try this recipe!

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Prokopiacy

Reviewed: Mar. 19, 2013

So easy and quick to make. I used fat-free cream cheese to cut calories and fat. Still excellent.

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Lori

Reviewed: Mar. 14, 2013

This is a must-have in our kitchen these days! I've tweaked the recipe and added the Italian Seasoned Philly Creme Cheese cooking creme; I've added celery to the sauteed onion step; all variations have been a huge success! Thanks for making me feel like a chef- this one impresses!

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Reviewer:

khris

Reviewed: Mar. 9, 2013

This was my first time ever making butternut squash soup. It was so easy and turned out amazing. My family loved it. I made it the night before and didn't purée it until I was ready to serve it. I softened the cream cheese in the microwave for 20 and it blended so nicely in with the purée . Definitely a repeater.

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Reviewer:

ALTOMONTE

Cooking Level: Intermediate

Living In: London, Ontario, Canada

Reviewed: Mar. 6, 2013

I read the top reviews so I tried the recipe first without the cream cheese (or half n half as another reviewer suggested). I have to admit that I liked this best without the cheese. I liked it ok with a touch of cream, but just a tiny amount. also, since I had it in my csa box, I substituted a leek for an onion. I added a half of celeriac and a small fennel bulb and two peeled apples. It was glorious. I didn't taste the fennel since it was such a small amount. The celeriac made it really creamy. this soup is really filling. I made a lot of it and it will freeze well (without the cheese or cream). Awesome recipe. I'm glad I tried it. 5 stars even with the changes, since I might have passed on this if it didn't get such high reviews.

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