Reviewed: Aug. 28, 2009

I've been craving butternut squash soup and this was a delicious recipe. I roasted my squash in the oven and then added it to the rest of the ingredients. The only thing I did not care for was the large amount of cream cheese--I only used half a package and it was still a little too much for my liking. I think 1/4 of a package would be perfect. Thanks for a wonderful recipe!

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

Reviewer:

jinny

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

Reviewed: Aug. 27, 2009

Great flavor, made this for a friend who is undergoing radiation. Roasted the squash, used two butternut's, could have used three of them. Added carrots, used fat free Swanson's chicken broth, 6 oz of light cream cheese, and non fat yogurt starting with 1/2 cup but adding more in the blender to decrease the thickness. Took awhile to make but will make again.

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

Reviewer:

KK in PVB

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

Reviewed: Aug. 25, 2009

Good base, left out a package of cream cheese and added about half cup of sourcream instead. Glad I did otherwise the soup would have been so rich there's no way it would have been suitable for as a main dish, great as a starter though. Thank you for the recipe!

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

Reviewer:

cjs_mama

Cooking Level: Intermediate

Home Town: Black River Falls, Wisconsin, USA

Living In: Westby, Wisconsin, USA

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

Reviewed: Aug. 12, 2009

Fantastic. Hubby and I agree it is the best soup we have ever had. I made it just like the recipe except used 1 brick of cream cheese (Neufchatel for 1/3 the fat) instead of 2.

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

Reviewer:

Laurie Jacobsen

Cooking Level: Expert

Living In: Stanwood, Washington, USA

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

Reviewed: Aug. 12, 2009

I bought a butternut squash at the grocery store. The cashier kept talking about this soup that she had. So, I decided to try it. I was not really impressed. Very flavorful, but way too thick.

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

Reviewer:

LITTLEST_MERMAID

Cooking Level: Intermediate

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

Reviewed: Aug. 7, 2009

WOW- one of my favorites now. I only use half the cream cheese though, plenty rich. WONDERFUL! And so easy to make!

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

Reviewer:

Lainie

Cooking Level: Intermediate

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

Reviewed: Aug. 4, 2009

EXCELLENT, you can use about 1/2 of the amount of cream cheese and inrease the water to make it healthier and less filling. I find it plenty rich with only 1/2 the amount of cream cheese. Also, I cut the amount of Cayenne in 1/2 so that my 2 year old will ask for seconds, and thirds! Excellent recipe!!

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

Reviewer:

STACIERDH

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

Reviewed: Aug. 3, 2009

I actually was looking for a recipe to use for some butternut squash that was sitting in my freezer. I just tossed the squash into the chicken stock and cooked! I did not have marjoram on hand so I did add a touch of cumin (which gave it a smoky southwestern style flavor)and dill (which always tastes good on vegetables). My kids had seconds and wanted it for lunch the next day! Mmmmmmmmm!

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

Reviewer:

ltkdvmom

Cooking Level: Expert

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

Reviewed: Jul. 22, 2009

I followed it exactly except i roasted 2 squash at 375 for 45 minutes. Very tasty! Next time, I am cutting down the cream cheese because it was overpowering and kind of a weird taste... so next time just one package. Otherwise, very very good!

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

Reviewer:

Diana

Cooking Level: Beginning

Home Town: Anaheim, California, USA

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

Reviewed: Jul. 14, 2009

I have made this soup several times and everyone always loves it. It is very rich though so I would recommend either serving it as a meal in and of itself or in small portions with dinner.

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

Reviewer:

bw

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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

Reviewed: Jul. 10, 2009

Absolutely delicious! I baked the squash in the oven as others suggested and that was wonderful and easy. I did not measure my onions, just chopped up two smallish onions, so I'm sure I had more than 6 T, but I like savory soups, so I did that on purpose. I also only added a couple ounces of Neufchatel cheese - a little less fattening than cream cheese. I added just enough to change the color of the soup and pureed it all together. It was not sweet at all (may have been with all the cream cheese) - it was nice and savory, the way I like it. The cayenne was delicious in it. I make soup from summer squash pretty regularly, but I liked this even better. My husband raved and my kids even liked it - I just added a little milk to their bowl to bring down the spice a bit (they are 3 and 5), but a little dab of sour cream would have been great for a garnish for them too, if I'd had some. I will definately make this many more times...thank you for the recipe!

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

Reviewer:

MERMAR

Cooking Level: Intermediate

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

Reviewed: Jul. 2, 2009

added a 1/2 block of cr. cheese/1-2 c sour cream... added to butternut squash: 3 potatoes, 1 lg. sw. potato, roasted garlic,chic. stock, 3 sm. apples, extra onion and 1 c hvy. wh. cream. Fresh mint on top would be nice! NOTE: leave part of this (maybe 1/4 of it) unpureed...or at least just partially pureed. We liked having some small chunks/texture with each bite. Top w/ nutmeg!

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

Reviewer:

hisdrinkoffering

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

Reviewed: Jul. 1, 2009

LOVE THIS SOUP!!! Have made it several times now. Even those who are opposed to squash that I have made it for really like it.

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

Reviewer:

danie4484

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

Reviewed: Jun. 11, 2009

Delicious! Definitely half or quarter the amount of cream cheese you add. Also, I tried making it with acorn squash. Not quite as good, but not a bad option.

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

Reviewer:

rebocker

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

Reviewed: Jun. 5, 2009

This was not good at all. The flavor of the cream cheese, which I had cut down to just one block, was entirely too overwhelming. It had a sickly sweet aftertaste. I will attempt to make this again without the cream cheese and without butter (I had used some butter to saute the onions).

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

Reviewer:

EVE011

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

Reviewed: May 28, 2009

I loooved this soup! I added more cayenne to kick it up, I love spicy! I added some bouillon cubes to the stock also, had LOTS of flavor.

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

Reviewer:

anelson825

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Olivehurst, California, USA

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

Reviewed: May 17, 2009

Very bland. I would not make this again.

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

Reviewer:

Sue

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

Reviewed: May 14, 2009

I love it...simple, very easy to make but exceptional!

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

Reviewer:

sara77

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

Reviewed: May 10, 2009

I've been making this for several years and it's a hit every time! I baked the squash first, then scoop it out into the chicken broth. I only use half the cream cheese.

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

Reviewer:

neicie

Cooking Level: Expert

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

Reviewed: May 10, 2009

Favorite comfort food recipe!!! Love it. I made it the same as the recipe except I use Italian seasoning (that has marjoram in it) instead of just Marjoram because that's what I had on hand. Yum!

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

Reviewer:

DWheeler

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

Butternut Squash Soup

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!