Reviewed: Mar. 27, 2001

I precooked the squash and the onion in the oven, I only used 10 ounces of the cream cheese, and I used two cans of chicken broth instead of the bouillon cubes and water. I used a 'stick blender' to puree the soup. I think that this soup is great eventhough I have never had squash soup before. Thank you, Mary, for sharing this recipe.

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Reviewer:

CHARLOTTEB1

Reviewed: Mar. 6, 2000

Outstanding. My inlaws rave about this soup - and I make it just for myself. The only hard part is cutting up the squash (I peel it first too); after that it's very easy. And soooo delicious. I've always made it with just the 8 oz. cream cheese, and it would still be delicious with less.

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Reviewer:

DANAJ

Reviewed: Mar. 21, 2000

A couple of variations that I did with this recipe: It takes a little longer, but the night before I cooked the soup, I roasted the squash in the oven until they are soft. This makes it easier to get the "meat" out when you're ready to make the soup and it gives the soup a fabulous nutty roasted flavor. Also, instead of adding cream cheese, I added heavy cream, it makes the soup much lighter, and If you have family members that are slightly lactose intolerant, they can usually handle the heavy cream over the cream cheese (or add Lactaid, which works very well). But this soup recipe was very easy to make and very delicious. It is my new favorite soup. Thank you for submitting it!

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Reviewer:

AIMEEMONAHAN

Reviewed: Apr. 26, 2000

This was a great recipe. I left out the cream cheese though, and added some garlic, ginger and a little bit of curry powder instead. It was extremely creamy without having to add anything to make it creamy. Very healthy and tasty!!!!!!!!!!

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Reviewer:

SHARRONBROCK21

Reviewed: Sep. 27, 2000

This soup is fantastic!!!!!!!!!!!!!! Very creamy and easy to make. I did not add the 16 ounces of cream cheese. I only added 4 ounces and it was still very creamy!!!! My 6 year old wanted seconds!!!! Definitely a keeper!

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Reviewer:

sirenadabat

Cooking Level: Expert

Reviewed: Oct. 20, 2000

I used a mixture of acorn and butternut squash. It was wonderful! I only used 8 oz. of cream cheese and it was great!

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Reviewer:

Kathy W.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

Reviewed: Nov. 6, 2000

I don't like butternut squash all that much, but this soup was amazingly rich and creamy. Yum!

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Reviewer:

SARACARL

Reviewed: Nov. 9, 2000

This one of the very best squash soup recipes I've tried. I did cut down on the cream cheese and only used 8oz's which I feel was just right. I even served it one time using small pumpkins as dishes, which went over very big with my guests.

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