Reviewed: Oct. 31, 2009

I added 1 sweet potato; 1/2 cup brown sugar total; 1/4 tsp cinnamon; 1/2 cup red onion. YUM!!!

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Reviewed: Oct. 31, 2009

Thanks for the recipe! This recipe is exactly what I was looking for; a velvety smooth and creamy soup. I cooked the squash in the microwave on a glass pie plate for 10-15 minutes, depending on the size of the squash. (or until I could easily stick a fork through it) I will try it with two butternut squash next time.

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Tiffiny S.

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Reviewed: Oct. 27, 2009

I read on this site how to cook winter squash and it says when roasting squash, brush with oil or butter then sprinkle with salt, pepper, and brown sugar. I did it that way so I didn't have to add additional brown sugar to the soup and it was oh-so-yummy! Tasted it before adding cinnamon, decided to add it, and definitely liked it better with the cinnamon. DE-LISH!

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Jana

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Kaysville, Utah, USA

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Reviewed: Oct. 23, 2009

Great recipe! Everyone in my family loved it, would be the perfect "get well" soup for autumn colds! I only used 4 oz cream cheese and 1 TBSP brown sugar, but, it would probably be great either way. Thanks!

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spammy

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Reviewed: Oct. 21, 2009

Loved it...easy and tasty. I did take the advice of the previous reviews by reducing the cream cheese and brown sugar by nearly half of the recommended amount. I am glad I did, I found the soup to be plenty sweet and creamy without the full amount being used. Made this for a dinner party...guests loved it too. ( I hogged the leftovers for myself :-))

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Judy

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Reviewed: Oct. 18, 2009

This soup was delicious! I used a little less sugar and veg. broth. The whole family enjoyed it!

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RJKNOWLES

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Reviewed: Oct. 16, 2009

Wow, this soup is delicious and very easy to make! I used less sugar (1/4 cup), half a package of cream cheese, only 3 cups of broth, and a dash of allspice and cinnamon. It was still very creamy and just sweet enough.

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punkyb9

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Reviewed: Oct. 7, 2009

This soup was so good. I was not sure about adding the sugar, so I left it out, and I am glad I did. This soup did not need it at all. I used a five spice seasoning which included cinnamon, anise, giner, nutmeg, and cloves.

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gottaluvk68

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Reviewed: Oct. 5, 2009

Very good! Served this last night and got many compliments from guests. I used 4 ox. fat free cream cheese and added a leek and 3 cloves of garlic to the onion and butter-btw I only used 2 T of butter-it turned out great. ADDED a teaspoon or so of salt and cinnamon and that made a big difference. Just be willing to add spices to taste.

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amjlanders

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Reviewed: Oct. 4, 2009

A little bland, needs something

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Oct. 2, 2009

This is a nice, basic recipe for squash soup. It seemed a bit flat to me though, so I added a roasted clove of garlic, some allspice, a bit of chili powder, and a healthy splash of sauvignon blanc. I also took others' suggestions and cut the brown sugar way down. I let it simmer for quite a while and really liked it!

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lysandramarie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, D.C., USA

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Reviewed: Oct. 1, 2009

What a fantastic and simple soup. The only addition I made was 1/4 teaspoon of ground coriander seed and grated nutmeg. This soup would be good hot or cold. My husband and I are wondering if we should even share this with the kids. It may be too good for them! A definite repeat.

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Pat McElroy

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Reviewed: Oct. 1, 2009

The whole family fussed at me when I set some soup aside, to save for Grandma. They all wanted more, more, more! We cleaned up the pot with a rubber spatula so we wouldn't waste a drop. I have a 20+ year old Braun hand blender that worked like a champ on this soup ... no transferring! We used fat-free cream cheese ... it had been hanging around in the downstairs fridge ... we had all decided it was generally unfit for consumption, but I'm too much a miser to throw anything away. It was FINE in the soup. Nice creamy texture, and saved us a load of fat grams!

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Dawne

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Marietta, Georgia, USA

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Reviewed: Sep. 23, 2009

I LOVE this soup! I want it to become one of my signature dishes. I put in 8 oz of cream cheese, but will probably put in less sugar, much less butter and even add salt. However, I make such a huge mess every time I make it with all the transferring and blending. It won't stop me from making it, but does anyone have any tips for less mess-making for me?

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jem

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Reviewed: Sep. 15, 2009

I thought this was delicious!! I made a few changes. A little less sugar, fat free cream cheese, 1 tsp of butter and fat free low sodium chicken broth made this much healthier. It was very rich. I might try less cream cheese next time. But, there will definitely be a next time!

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Nick Strand

Cooking Level: Intermediate

Home Town: Huntington, New York, USA

Living In: Davis, California, USA

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Reviewed: Jun. 26, 2009

Would not make this again; wanted something to do with two butternut squash I had (granted; I did not use acorn; prefer butternut); so I thought I'd make a soup... And it was a mistake; or to use this recipe, anyhow. To sweet (even with reduced sugar); to rich by far; it was a struggle to even finish the half a bowl I'd dished out; my hubby's stuck with eating the last of it; really was the only one out of the four of us that thought it had any decency at all - and even he thought it was to rich and to sweet. I want my pumpkins back!

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