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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ANNIE2SHU

Cooking Level: Expert

Living In: Akron, Ohio, USA

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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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Brooke25f

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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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XtraSweet4

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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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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kwallick

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Reviewed: Nov. 5, 2009

Everyone loved this soup.. However, I did half the amount of margerine used!

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mickey

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Reviewed: Nov. 4, 2009

It was very good. I didn't use as much cream cheese as called for...

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Princess Buttercup

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Boston, Massachusetts, USA

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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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Toni

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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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MRSNUTS

Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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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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KDahlgren

Cooking Level: Intermediate

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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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tuttifruitti

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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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Crystal

Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

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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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Laurie Vanderjagt

Cooking Level: Beginning

Home Town: Albuquerque, New Mexico, USA

Living In: Santa Fe, New Mexico, USA

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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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MamaLovesCookin'

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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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TheWanderer

Cooking Level: Beginning

Home Town: Salisbury, Massachusetts, USA

Living In: San Diego, California, USA

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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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stefanie

Cooking Level: Intermediate

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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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Patti

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Reviewed: Nov. 2, 2009

This soup is terrific!!! Made it exactly per the recipe and even my girls, ages 8 and 2 loved it. It's filling, so definitely can have as a meal. I tried a little nutmeg sprinkled on it before serving. Very good. Thanks!

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gemvia0107

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Reviewed: Nov. 2, 2009

Only half a container of cream cheese

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Rebecca S.

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Reviewed: Nov. 2, 2009

Amazing! I followed all instructions to a T, except I used 1/4 of the cream cheese called for, since we have family members that need to avoid fat where possible. I also found that 2 squash made 12 cups cubed, maybe I just had large squash. It was a good thing though, because I doubled the recipe and ran out immediately!! Everyone gobbled it up and I had to send out several emails post-thanksgiving with the recipe. P.S. - By accident, I added 1 whole tsp of cayenne pepper, and it was DELICIOUS!! For those of us who like spicy foods, of course. I don't recommend that much cayenne for the average person. I would give this recipe a 6th star, but they won't let me.

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valeriemc11

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Reviewed: Nov. 1, 2009

This soup is so wonderful and creamy. I didnt alter the recipe at all! It has a nice spicy kick to it. I happen to love spicy food, however, if spicy food isnt your thing, I would suggest using a little less pepper.

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