Reviewed: Dec. 3, 2012

As written I think it tasted way too rich. I cut the cream cheese in half, used chicken stock, added a pinch of ground ginger, nutmeg, and cinnamon along with some minced garlic and an apple. I added tons of salt to bring up the flavor and about 2T. of honey. After all those changes I love it. The way it is written it should just be called cream cheese soup!

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Reviewer:

erin32

Cooking Level: Professional

Living In: Dayton, Ohio, USA

Reviewed: Dec. 2, 2012

Amazingly good, easy to make using simple ingredients.

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Reviewer:

cornbugirl

Home Town: Middletown, Ohio, USA

Living In: Rhinebeck, New York, USA

Reviewed: Dec. 2, 2012

Absolutely delicious. I did use broth instead of water and reduced the amount of cream cheese to 3 tablespoons.

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Reviewer:

aletarw

Reviewed: Nov. 30, 2012

I used this recipe as a base. My version: . Substitute marjoram with basil . Increase cayenne pepper to 1/4 tsp . Reduced cream cheese to 1-8oz package

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Reviewer:

chay

Reviewed: Nov. 30, 2012

Great, easy recipe. I know the squash can make the soup sweet, so I added 2 cloves of garlic to the onions. I also added a red chili for a little kick and instead of cream cheese, added half and half after I pureed the soup. Delicious.

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Reviewer:

Gretchs

Reviewed: Nov. 29, 2012

Fantastic! This is better, in my opinion, as an appetizer soup. It is rich and dense, and we couldn't really do a whole soup bowl of it.

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Reviewer:

Mandy14

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Nov. 25, 2012

This was exce llent! and I've ruined a good butternut before! I did bake the squash in the oven cut side up (reversed from what I tried last time) and just salt and peppered it. I used 2 cans of chicken broth (my squash was a bit small) and only about 3 oz of cream cheese. DELISH!

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Reviewer:

CGBAILEY

Reviewed: Nov. 25, 2012

I added a couple cloves of garlic and used vegetable bollion cubes instead of chicken cubes, and didn't use the cream cheese it was so savory and flavorful without it! May use a little whipping cream if it comes out too thick.

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Reviewer:

Jessica

Cooking Level: Intermediate

Reviewed: Nov. 24, 2012

Didn't change anything and loved this creamy creation. Yes it is a pain to peel the squash but so worth the effort. I garnished with fresh chives, bacon and sour cream. I made a double batch. Gave 2 containers to a friend, 2 containers went into the freezer and we ate the remaining soup. (I got 10 cups of veggies from one squash and got 13 cups from a bigger squash so I froze the remaining 6 packages of unused squash for later.) Thank you!

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Reviewer:

Lucky Noodles NOT a

Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Nov. 23, 2012

This is a yummy very creamy squash soup. I made it to recipe except that I agree with a lot of other reviewers- Half the cream cheese was plenty!! It was probably still a little too rich. I too quartered the squash and then roasted it cut sides down in the oven as other reviewers suggested. More flavorful and easier to peel the squash. But still a great recipe.

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