Reviewed: Nov. 16, 2009

YUMMY!!!! I roasted the squash for 1 hour as others had suggested. This is definately a keeper!!

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HANYA

Cooking Level: Intermediate

Living In: Pickering, Ontario, Canada

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Reviewed: Nov. 15, 2009

This was delicious! For me, the hardest part was peeling and chopping the squash but once that was done, the rest was a cinch. I didn't use nearly as much cream cheese as was written; I only used 2/3 of one bar and the full flavor of the squash came through while still being creamy.

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nolava

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Reviewed: Nov. 15, 2009

I roasted the squash in the oven like other reviewers had suggested and it was super easy to skin and cube up to add to the soup. I also used vegetable stock to make it vegetarian and only added one package of cream cheese. (And some garlic. I put garlic in just about everything.) The first night it was kind of bland, so next time I'll either add more spices or simmer spices in the vegetable stock while the squash roasts. I also felt like it was a bit too thick, so next time I'll halve the cream cheese. Or make it ahead of time. ANYWAY. The second day it was awesome! I added about a cup more broth and it's fantastic.

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Andrea

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

I roasted the squash as well as onion and garlic. I use broth instead of water/bouillon. (Can use chicken broth or vegetable broth - I've made it both ways). Tastes even better the second day.

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tbtinthekitchen

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2009

This is delicous!!!!!

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Sheli

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Reviewed: Nov. 14, 2009

Simple and delicious!! I did make a few changes. I used 1 cup of cheddar cheese and 1/4 cup of cream because that was what I had on hand. Roasting the squash makes things a lot easiest and gives the soup a great flavor. The cayenne pepper is a surprising "must add"! :)

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Junell

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Reviewed: Nov. 14, 2009

I made this for thanksgiving and people went crazy for it. I filled a large punch bowl with this soup and there wasnt a sip left after. Really easy to make and so worth it.

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Vexia

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Reviewed: Nov. 14, 2009

This is a great soup and love making it in the fall. I peel and cube the squash and place in a crockpot with all ingredients except the cream cheese. After squash is cooked I add the cream cheese, melt it and use a blender since I don't have a food processor. Yummy!

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hippiechic

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Reviewed: Nov. 13, 2009

Warm, creamy, and tasty with a little kick. I used half the cream cheese and served it as a side to broiled garlic chicken, along with some crusty loaf. Delicious!

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jericho

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Reviewed: Nov. 13, 2009

Very simple and delicious, everyone wanted some.

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Cliff

Cooking Level: Intermediate

Home Town: Des Plaines, Illinois, USA

Living In: Maiden, North Carolina, USA

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Reviewed: Nov. 13, 2009

Without a doubt, the BEST soup recipe I've had from this site. As suggested by others, I roasted the squash and cut the cream cheese back to 1 (8 oz)package. We devoured this, with a small bowl left over for my husbands lunch.

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PEG10

Cooking Level: Expert

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Reviewed: Nov. 12, 2009

Perfect! I didn't want to make a heavy soup with cream or cream cheese so this recipe fit the bill. My family all loved it! Added an apple and some apple juice for the perfect touch! Thanks!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Nov. 11, 2009

Easy and delicious! I baked the squash first, and used 1/2 the cream cheese as others suggested. I also used oregano instead of marjoram, and a blend of onion, garlic, and shallots (pre-diced from Trader Joe's). It was quite tasty! I think you could tweak the spices easily to suit your own taste.

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Jessica

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Reviewed: Nov. 11, 2009

delicious! used light cream cheese and only 1 stick. also, used chili powder instead of cayenne. if you want to taste some heat use more!

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Allie

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Reviewed: Nov. 11, 2009

Simple & Delicious, used 1 package of cream cheese, plenty good.

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Starman

Cooking Level: Expert

Home Town: Huntington, New York, USA

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Reviewed: Nov. 11, 2009

This didn't have much taste to me aside from the cream cheese. I used less than half the required amount because I had tasted the soup prior to blending it with cream cheese and was concerned that the whole thing would just taste like cream cheese if I used it all. I also added much more of the recommended spices towards the end of cooking the squash because it didn't taste like much. Perhaps my squash wasn't fresh enough to add good flavor? Not sure. I might try it again and re-rate, but for now it's a 2.

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karadegi

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Reviewed: Nov. 11, 2009

DELICIOUS! I make this all the time! It really is so delicious! If I have the cream cheese, I put it in, but if I don't, I use milk when I blend it. I also roast the squash with some garlic and olive oil instead of boiling it with the broth. Depending on who is eating it, I sometimes throw in more cayenne pepper (kids don't like it too spicy) and I eat it with whole grain crackers. I LOVE this recipe! Bravo to the creator!

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KelyFran

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Reviewed: Nov. 11, 2009

Very yummy. I would use only I cream cheese block. I made it both ways and yu lose the squash flavor with 2.

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SueSLP

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Manchester, Vermont, USA

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Reviewed: Nov. 10, 2009

I used this as a base recipe ---one thing I changed was to use only 2 Tbsp of cream cheese --- and added can evap milk about 1 cup --- used 1 cup applejuice fresh and 1 pear and lots of spices -- cumin- red pepper - ginger ,nutmeg and thyme & marjoram----I added a little at time and kept tasting until just enough --I cooked about 1/2 cup onion and 2 cloves of garlic and blended altogether- it is delicous--- served with pumpkin seeds and a dollop of sour cream on top - yummy!

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