Reviewed: Nov. 29, 2009

The flavor was to die for. Guests returned for more and asked for the recipe. I roasted the squash for almost an hour. Very easy to make.

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butternut

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Reviewed: Nov. 27, 2009

This soup was simply outstanding. I roasted the squash before cooking and added some freshly grated nutmeg. The taste was so good and my Thanksgiving guests loved it.

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SuziB

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Reviewed: Nov. 27, 2009

This soup was the hit of my thanksgiving dinner! I made it just as the recipe suggests, and we loved it. I didn't expect it to be so spicy, but it was great! The recipe makes a lot of leftovers, but we're looking forward to them.

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Karen S.

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Reviewed: Nov. 26, 2009

Fabulous soup. Everyone liked it at Thanksgiving. I will definitely make it again for my family meals.

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Laura

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Reviewed: Nov. 25, 2009

My first time making the, an it was very easy to make! My husband love it!!!!

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Dianne

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Reviewed: Nov. 25, 2009

This was an absolutely WONDERFUL dish! I made a fan out of my oldest who hates squash normally! TYSM to teh poster for sharing this wonderful recipe! I did make a couple of minor adjustments but other than that its wonderful! First I onion used 1 package of cream cheese and I subbed the water & bouillon with 4 cups of chicken broth. Was absolutely to die for! YUMM-O!

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Renee

Cooking Level: Expert

Living In: Dickinson, Texas, USA

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Reviewed: Nov. 25, 2009

I've been making this for Thanksgiving for the past few years and it's wonderful. I only use 1 cream cheese and it's perfect. Everyone always asks "You're making the squash soup, right?". Thanks Mary!!!

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HAYHEYPAULA

Cooking Level: Expert

Home Town: Reynoldsburg, Ohio, USA

Living In: Colleyville, Texas, USA

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Reviewed: Nov. 25, 2009

My husband even loves this soup! I usually cut down to one block of cream cheese and it is still so yummy.

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krnel

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Reviewed: Nov. 24, 2009

DON'T use that much cream cheese! 3 stars as is, but probably 5 stars with less. The best bites were right after it left the stove, when it was not as thick as it turned out, after it cooled down. I wish I had read the suggestions before cooking it.

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eylertl

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Reviewed: Nov. 23, 2009

Off the charts...better than restaurant quality! Thanks so much for sharing!

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Lolo Kay

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Reviewed: Nov. 23, 2009

this is a terrific soup! super easy and everyone who tries it loves it! i always cut my squash in 1/2 and seed then roast in the oven. i find that 1 lg package of 1/3 less fat cream cheese is plenty. i made this for the teachers at my kids school last year and this year they requested it and a great # wanted the recipe. thanks for a great recipe, Mary!

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alilou

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Mohnton, Pennsylvania, USA

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Reviewed: Nov. 23, 2009

Very good. Very easy!

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LAURAMATTNSHAINA

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Reviewed: Nov. 22, 2009

Very tasty. I used about 1/3 of the cream cheese called for and added a carrot and a bit of sage. Also, I roasted the vegetables with a little oil at 375 until tender.

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Dwynwen

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Reviewed: Nov. 22, 2009

My new favorite soup! the addition of the cream cheese is key in this recipe, although after the first time I only use 1/2 to 1 block of light cream cheese and that definitely does the trick. I've made this recipe a few times, and once I did get a slightly mealy texture...I think it must have been the squash since everything else was the same. Judging from my experience and a lot of the other reviewers, this soup is pretty versatile and can be altered and varied quite a bit with fab results, just don't forget the cream cheese!!!

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lyssit

Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada

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Reviewed: Nov. 21, 2009

I could not believe how good this soup was! I've made it 4 times now and it's always great!

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mary kilgore

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Reviewed: Nov. 20, 2009

Tremendous recipe, I altered based on other reviewers; microwave the squash and half the cream cheese. I'll try alternate next time. but this is a delicious, very easy to make recipe.

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KMCKIERN

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Reviewed: Nov. 20, 2009

This is a great soup. Perfect for the fall season. I added more cayenne to give this soup a little kick. I will make this again.

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jeanne c

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Reviewed: Nov. 19, 2009

This was the first time I've ever made anything with Butternut Squash and it was great. My friends loved it. I will be making this again soon.

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SHASHON

Home Town: Houston, Texas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 18, 2009

This is was so yummy. I roasted the butternut like others suggested with butter, salt and pepper at 350 for 1 hr. I also used 4 cups chicken broth instead of water/bullion cubes. I also only did one cream cheese, and I added a couple of dashes of nutmeg. So good.!

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Nov. 18, 2009

My family enjoyed this one. I added half of a largely chopped cauliflower and doubled 1/8 teaspoon of cayene. I served with chopped fresh chives.

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kenrid60

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