Reviewed: Sep. 28, 2009

I followed the directions exactly and the result had no taste at all. Just tasted like you blended up a squash. What a waste of ingredients!

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kkelleyhoward

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Sep. 28, 2009

MMMMM!! Will make again!!! I used 1 butternut squash, and half a bar of cream cheese because that was all I had. I added a teaspoon of garlic when sauteeing the onions. I put the squash in the microwave and used a hand mixer to blend in the pot. It was actually quite messy that way but left the soup a little lumpy which I enjoyed!! I used chicken stock and doubled the cayanne because I love soup with a kick!!! My 18 month old and 3 Year old both loved it too!!

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missypooh789

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Reviewed: Sep. 27, 2009

So disappointed with this soup after reading all the reviews. I followed the advise of others and cut down to 1 package of cream cheese. It tastes like butternut squash flavored cream cheese. All I could taste is cream cheese. If you're not a big fan of cheese, this is definitely not the soup for you. I've had much better butternut squash soup elsewhere.

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chris

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Reviewed: Sep. 27, 2009

Excellent! I followed the directions as in the original recipe.... I did bake my squash in the oven first.

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jwolfova

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Reviewed: Sep. 27, 2009

Unbelievably good! I too baked my squash in the oven first. I used butter instead of margarine, 2 cans of chicken broth and cut the cream cheese in half. I didn't bother getting out the blender and all of the parts, I simply used my immersion blender right in the pot. Next time I will cut down on the cream cheese a bit more or try reduced fat cream cheese. This is now one of my favorite soups recipes and will be great during my Michigan winters.

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MARYSUNSHINE1

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

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Reviewed: Sep. 25, 2009

This soupd was too rich for me with 2 bars of cream cheese, so the next time I made it I used only one 8 ounce reduced fat cream cheese, and used 7 cups of butternut squash and it was the best butternut squash soup I have had. A friend suggested toasting some pecans and coconut and sprinkling them over the top for decoration and a little crunch. This made it even better. Yummmm.

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arogers95

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Reviewed: Sep. 24, 2009

I loved this recipe! The only thing I would do diffrently is use less cream cheese.

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ktgreenbeck

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Reviewed: Sep. 24, 2009

I thought this tasted like a mix between pumpkin and carrot soup. I really enjoy the flavors and only used 1/3 of the cheese that was asked for. I used laughing cow cheese instead of cream cheese. Also, I used my immersion blender twice. First to puree the squash after I cooked it in the oven. Second, after I added the cheese and let it melt. It really helped to give this a smooth consistency.

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ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Sep. 23, 2009

I've made different variations of this recipe for years. I never have put cream cheese in any of them... and after tasting this soup I never will again. The soup was very rich. My advice is find another recipe...

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kckanuck

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Reviewed: Sep. 22, 2009

I did not enjoy this recipe at all. I am not too fond of squash to begin with so take it with that understanding. The texture of the soup was unpleasant and the over all flavor too bland for my liking.

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shauna.bastian

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Reviewed: Sep. 22, 2009

This was my first time cooking with butternut squash. I was afraid that after all that work making it that I would not like it. I loved it! I used butter, one block neufchatel, 4 cups broth and added some salt.

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HEALTHYMAMA

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

This was a great recipe I did follow some others and I roasted the squash onions and garlic with olive oil salt and fresh cracked pepper I only used half the cream cheese I did not use the marjoram I used Curry for a twist and it was AMAZING made so much took it to the office and everyone that tried it loved it ...this is a keeper

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TNSTOWE

Cooking Level: Expert

Home Town: Brantford, Ontario, Canada

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Reviewed: Sep. 19, 2009

This was a hit with the whole family. I followed some other suggestions, 1/2 the cream cheese and roasted the squash.

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dearabbey3

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Reviewed: Sep. 16, 2009

YUM! This is a great recipe! I listened to fellow reviewers and cut the cream cheese by 1/2. I added a 1/2 tsp. of marjoram, because I love it! Last, I roasted the squash instead of boiling it. Overall a hit with the family!!!

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KEllis

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Reviewed: Sep. 13, 2009

My family LOVES this recipe. I've made it several times and usually double it. I do only a couple of things differently. First off I don't ever use margarine, so I used butter instead. Also, before blending I leave out a couple of handfuls of cubed squash and add it to the soup for some texture. I have used low fat cream cheese on occasion and it doesn't seem to make a difference. Either way, with or without my changes this soup is amazing!

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MAMA_KAJE

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Reviewed: Sep. 12, 2009

Wow! I had to create an account just to comment on this recipe. I have been eating a great butternut squash soup at a restaurant for years, but I think I like this one better! And it's so easy to make! I just halved and microwaved my squash face down for 10 minutes or so until it was easily scooped out. Then I just added the squash, sauteed onion, and other ingredients right into the blender, instead of into a pot. I also added a little extra cayenne pepper just because I like a little extra spice. And less than half the cream cheese, but it was still a very rich and creamy soup. Will be eating this all winter!

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Annmarie

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Reviewed: Sep. 10, 2009

I thought it was a very tasty soup. I used a food processor (since I didn't have a blender handy), and I thought it added too much air to the soup. Next time, I will use a food mill. Substituted rosemary for the marjoram.

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thebusylittlebaker

Home Town: Wheeling, West Virginia, USA

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Reviewed: Sep. 7, 2009

Delicious! I used 1 block of cream cheese, roasted the squash(2 med-lg)and pureed in the blender.

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mammajuggs

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 5, 2009

Don't change a thing!! (except only use 1 bar of cream cheese) Have made this many times as it's so easy and the taste is superb, so good you'll wish you could glug it right from the pan... but use some restraint, serve in bowls (especially tasty topped with some homemade seasoned croutons), and you'll wish you had made a double batch. Some reviewers prefer to bake the squash, but in early fall when the weather is still so warm I would rather not heat up the oven so the stovetop works for me! Thanks so much, this one is definitely a keeper!

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peg13fan

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Reviewed: Aug. 30, 2009

Roasted 2 medium sized squash for about 45 minutes at 425 (30 minutes in I cut the squash in half). Put them in a large purex dish, added the liquid like suggested then added 1 package of reduced fat cream cheese. Using a hand blender I pureed right in the dish. It is delicious!

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