Reviewed: Jan. 21, 2009

I added a cup of diced carrots to this recipe (not that it needed it). This is a rich, lovely soup for a cold winter's day. Wonderful!

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Pancha

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Reviewed: Jan. 14, 2009

AWESOME!!! the only thing I didn't do was add the cinnamon...loved it!! a keeper!!

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PATTY22

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Reviewed: Jan. 12, 2009

too sweet. also food processing in batches is too much work.

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klyaeger

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Reviewed: Jan. 11, 2009

Good recipe, a little sweet for my taste but I will try it again!

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Ness

Cooking Level: Expert

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Reviewed: Dec. 28, 2008

I am going to try this recipe again, the first time the mishap was my own fault. I have never used a butternut squash and cut it in half the wrong direction - so it didn't get baked thoroughly and I ended up tossing some of it...probably should have thrown out more because it made for a strange consistency. However, the others who tried it, loved it and the flavor was really good.

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amyrenee726

Cooking Level: Intermediate

Home Town: Newton Falls, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 27, 2008

As is, this recipe is disgustingly sweet and rich. Axe the sugar entirely, and cut the cream cheese by 1/3-1/2. The cream cheese adds a nice texture, but it also gives a sickening richness to the soup. With these modifications, the recipe is pretty good and simple, a nice winter soup recipe.

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cookedw

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Reviewed: Dec. 14, 2008

Too sweet as written, BUT with half the sugar (and maybe with that sour cream suggested) this would probably merit 5 stars from us. Definitely needs to be served with bread!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Dec. 5, 2008

This soup was very good-I used nonfat cream cheese - it was great and froze well, too. I also liked that it had far less sodium than store-bought soups.

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Rose

Cooking Level: Intermediate

Living In: Manchester, Connecticut, USA

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Reviewed: Dec. 1, 2008

This was a really good, simple soup. We used 1/3 reduced fat cream cheese and omitted the brown sugar (not needed - it was plenty sweet) and added a dash of salt. Will definitely make again!

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V4Vanessa

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Reviewed: Nov. 25, 2008

This was awesome, my first creamy soup. I made it with only butternut squash. I agree with other reviewers that it could have used less cream cheese (I used 1/3 fat variety). I regretted adding cinnamon to it, it was way too overpowering and it was better before. A friend made it without the cream cheese and more veggie broth and said it was great as well (to accomodate a lactose intolerant friend). Will definitely make it again.

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Roxy B.

Cooking Level: Intermediate

Home Town: River Rouge, Michigan, USA

Living In: San Luis Obispo, California, USA

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Reviewed: Nov. 17, 2008

Loved it - super easy and I too reduced the cream cheese and the sugar. I didn't add any other different seasonings because I wanted to try it first without. I will make it again for sure

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cookin kathy

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Reviewed: Nov. 10, 2008

Very good, perfectly rich. Great with a plain crusty bread.

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NITAREALITY

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Reviewed: Nov. 5, 2008

What a delicious soup recipe this is!!! I did cut down on the brown sugar to a 1/4 cup and the Cr. cheese to a 2/3 cup like suggested in other reviews and I think that was a good call. Because we are a family that dose not like things to sweet, I could cut the sugar just a tad more and this would be accepted. Every calorie counts. I also added cayenne pepper and this is a must. Not a lot off cyanine, but enough to warm you. Great recipe. Even for the family members who HATE squash like this one. Will make this often.

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ATKINSON

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Nov. 2, 2008

creamy, pretty and very delicious! I liked the idea that it called for my two very favorite squash's.

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Sandy S

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Reviewed: Oct. 29, 2008

Absolutely delicious! I can't wait to make it again! Thanks!

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christine m

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Reviewed: Oct. 27, 2008

I used just acorn squash because we had leftovers from roasting it the night before. It is a good soup, but I can't eat much of it due to it's overwhelming squash flavor. I guess that's what it's supposed to taste like though!

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Oct. 24, 2008

I really liked the whole package of cream cheese although I did use the 1/3 fat kind. Using the whole amount of broth was fine, but it does make a less thick soup. I used less brown sugar as others did as well. I added a little bit of curry powder to give it the extra ump it needed. Great soup!

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0morphine0

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Oct. 21, 2008

After seeing all the reviews, I didn't add the brown sugar or cream cheese. I did add ginger, cinnamon and pinch of nutmeg. It was delicious!! even my picky eaters liked it!

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Sue

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Reviewed: Oct. 19, 2008

Just made this for my husband and I, we knew the kids wouldn't eat it, so we did a half of a batch with 2 small squash. It was wonderful! This is on my list to take to Thanksgiving, I think it'll be a HUGE hit!! Can't wait to take it!!!!

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