Reviewed: Oct. 19, 2012

Think it's great! I used chicken stock instead of water + bouillon cubes and halved the cream cheese. I think I added too much cayenne, but still yummy with the extra heat. The soup thickens quickly once it sets.

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Reviewer:

bmormsby05

Reviewed: Oct. 19, 2012

I made this just like the recipe and family loved it. Very easy. Next time I would increase the cayenne pepper to 1/4 tsp I think. Will try freezing it also as I have a lot of squash in my garden this year.

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healthymom

Cooking Level: Intermediate

Reviewed: Oct. 18, 2012

Loved this! I did add salt as I like my soups a little salty. I also only had about 4 oz. of cream cheese, so I added a cup or so of Half and Half. I also mashed with potato masher to have more texture. Also, peeling the squash with the potato peeler made it MUCH easier to cut up!

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momcaljon

Reviewed: Oct. 18, 2012

Wonderful recipe. I did tweak it a bit to feed my family of 7. I took 2 butternut squash's, split them in half, took out the seeds, and microwaved each 1/2 for about 8-10 minutes each, then peeled off the skin in order to get to the meat of the squash. I also used about 8 cups of water and 8 bouillon cubes. I also doubled the spices and included salt. I kept the cream cheese at 2, 8 oz. pkgs. I found that this helped to keep the soups creamier. Other than these changes, I followed the recipe the same. Next time I think I might add some garlic to the onions. W topped off the soup with some sour cream, bacon bits, and shredded cheese. I will definitely be making this recipe again.

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Reviewer:

SassySummy

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Castle Rock, Colorado, USA

Reviewed: Oct. 17, 2012

I like this recipe. I tried it out for the first time today and it was easy to make. I added a bit more cayenne pepper than the recipe called for to give it a spicy kick. My girlfriend loved it.

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Mellow Yellow

Reviewed: Oct. 15, 2012

Was really good and I'll make it again. I made a couple of minor changes: I used chicken stock instead of bouillon cubes. I added only 1/2 of one block of cream cheese. I was trying to cut back on the fat but I think next time I'll add the entire block. However, I did use real butter b/c I don't use margerine. There goes the "lower fat" thing - I know! I had a bit of the grainy texture to my soup, as someone else mentioned. I used the immersion blender and think next time I'll try the blender. Overall, I will definitely keep this as an easy, go-to butternut squash recipe.

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emailjaynej

Reviewed: Oct. 15, 2012

Great soup! 1 pkg cream cheese is definitely enough. Everybody loved it

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Suzanna

Cooking Level: Intermediate

Reviewed: Oct. 15, 2012

I thought this recipe was great! Perfect with homemade bread on a chilly fall night. I did take some suggestions from other users and omitted the cream cheese, used only 2 tablespoons of butter (not margarine), used chicken broth instead of bouillon cubes, added a dash of nutmeg, a cup of apple cider, and one granny smith apple. I also roasted the squash in the oven first, with EVOO, salt and pepper, and garlic cloves. My husband and daughter thought it was a tad too thick - but they tend to be picky eaters. Regardless, it was enjoyable :)

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Heather Major

Reviewed: Oct. 14, 2012

What a hearty, rich and creamy soup!!! This will certainly be a winter staple this season. I used a 32oz package of chicken broth instead of the bullion cubes and water and it tastes like a dream!!!!

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Michelle

Reviewed: Oct. 14, 2012

guess im going to have to agree with the other satisfied customers, this soup is great! fast and easy added garlic and lessend the amt of cream cheese. but next time i think i will use 8oz and a half of cream cheese, my mom loved it also...

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