Reviewed: Oct. 12, 2009

Yummy! Truly restaurant worthy. I roasted the squash the night before, seasoned in salt, pepper and cinnamon. This cut down on the cooking time the next day, and added a nice twist to the flavor. I also only used half a bar of cream cheese, and it was plenty rich. Thanks for the great fall recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HLOVE1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

Very Good, I only added 1/2 of the cream cheese,I used low sodium chicken stock instead of water which is probably why it needed quite a bit of salt, I would say 1 teaspoon at least, I also added 1 tablespoon of tarragon vinegar right before serving. Would make a great first course for Thanksgiving dinner, Oh, I also used acorn instead of butternut squash...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tmcp

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

EXCELLENT! Made this for my family - even my 12 y/o daughter loved this! Based on the previous reviews I decided to add one package of cream cheese and taste before adding the other...this was a good idea because it was perfect with just one cream cheese package! I would highly recommend using only one cream cheese! I also baked the squash first at 350 for 40 minutes. It's just easy to work with this way. This soup was delicious and satisfying and I will make it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RebeccaD

Cooking Level: Intermediate

Home Town: Bonita Springs, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

Awesome! I didn't add the second block of cream cheese and definitely wouldn't recommend doing that. I can imagine the soup would taste too cream-cheesy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenny

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

This was great! We cut the cream cheese in half and still found the soup plenty rich. We'll actually try cutting it back a little further next time.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

FABBYT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

This was a wonderful soup! We used only three ounces of cream cheese otherwise it would have been just too rich. Awesome flavor and aroma. Added a little more cayenne pepper for a little more kick, but the recipe is awesome on its own - it tastes amazing without any doctoring. Thanks to the cook who shared this new favorite recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Francesca in Oregon

Cooking Level: Intermediate

Living In: La Pine, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

AMAZING! I used butter instead of margarine, and chicken broth, cut the cream cheese to 1, 8oz pack, and added some roasted red pepper to the mix, blew my office staff away. I plan to make this for a Thanksgiving course.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HPEDAY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

This soup is absolutely delicious! I used butter instead of margarine, and chicken broth instead of water. I also roasted red pepper and garlic, and put all the ingredients into the blender. This is definitely one of my favorites and what you would expect from a fine restaurant. Thanks for the great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LORINEWMS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

Maybe using butternut squash is the key. I used an heirloom squash, crookneck, and it was very bland, so I used a suggestion from another squash recipe and added alspice, nutmeg and ginger. It needed a lot of salt too. It helped a lot. I liked it fine, but my husband who is not fond of squash, didn't care for it and he is not a picky eater.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VKARLSBROTEN

Cooking Level: Intermediate

Home Town: Decorah, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

Excellent as written. You don't have to like squash to love this soup!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Virginia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

This soup was so yummy! When I had planned to make this for dinner my husband told me that he does not like squash, so I told him he could heat up leftovers from the previous night. He decided that he would eat the soup and he loved it! The cream cheese is the key ingredient. I used reduced fat and only one package...very creamy and thick. I did not have marjoram, so my husband looked up on the internet and found oregano as a substitution. Looking forward to eating for lunch tomorrow!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

Yum. Soo good. Even with only half the cream cheese this soup is perfectly rich. Absolutely delicious and perfect for the fall. I've also made this soup with acorn squash and it tastes just as great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

im2ndof8

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2009

Our dinner party was raving about this! We had some tasty bread to dip in the soup, but honestly it seemed like it took away from the amazing flavor! Changes we made: We used butter instead of margarine, chicken broth instead of water & boullion, and neufchatel instead of cream cheese. We microwaved the squash before cutting it into small peices and throwing it into the pot. After we added all the ingredients, I smashed the squash with one of those potato mashers (still in the pot). We added the cheese directly to the pot, and it melted right in. We also added some orange peel for flavor. Definitely will be making this again, many times!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

theresa clare

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2009

Yum!!! This was sooooo good! I did do a few things different as many other reviewers suggested. I roasted the squash at 375 degrees with olive oil brushed on each half until soft (about an hour). I carmelized the onion in olive oil. Then pureed it with the squash and cream cheese. I didn't have marjoram so left it out. I did use a little curry powder and used only 1/2 block of cream cheese (4 oz). I'll make this again and again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Nita Scott

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

ummm weird soup

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

curlygirl13

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

This soup had one of the strangest tastes/consistencies we've ever eaten. Our 1 year old ate it the best, however, she gets butternut squash baby food on a regular basis. As a side note, neither my husband or I had ever had squash soup so I'm not sure what we were expecting. I added cheese ravioli to give it a little texture. This just wasn't for us.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lydilynn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

This was absolutly delicious. But for sure, only add one block of cream cheese or even half of a block. Other than that, it was amazing. My mother in-law even approved. Yummy!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MonicaG

Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2009

This is a very pretty dish. I really wish I liked it more. I cut back the cream cheese, but the resulting soup reminded me of baby food. I think the cream cheese just makes it too thick. I wonder if leaving out the cheese and adding a little half and half or whole milk would improve the consistency.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

This is a really good recipe. I cut the creme cheese in 1/2 and will probably cut a little more next time (but it still tasted wonderful). I also roasted the squash (brushed with olive oil, fresh roasted garlic, pepper, marjoram & cumin). I sauteed onion and red bell pepper (cut fine). Used hand blender and warmed. The consistency is fantastic. I will play with flavor a little more, but will definitely make again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer S.

Home Town: Venice, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

Yummmmy! I did modify the original recipe a little bit. I substituted green onion for the onion, fresh cayenne peppers (3 seeded and chopped) for the ground cayenne pepper. I sauteed the green onion, chopped cayenne peppers and two gloves of fresh garlic in about 2 T of butter until tender. I roasted the squash in a 375 oven as others had suggested prior to adding it to the pan with the sauteed onion mixture and 3 cups of chicken broth. I had to simmer the mixture about 10 minutes so that the squash was the right consistency to blend with my hand blender (right in the pan). I also added a little salt and fresh ginger. I blended in about 4 ounces of reduced fat cream cheese as the last step. My boyfriend raved about the soup! This soup will find its way to our table a lot during the upcoming cooler months! Delicious!

Was this review helpful? [ YES ]
1 user found this review helpful