I just tried this tonight and made the following changes: added half a sugar pumpkin (one of the little pumpkins they sell for baking) to the squash mix, doubled the onion. added a chopped leek and sauteed them in a mixture of butter and olive oil instead of all butter, only used about 2TB Splenda brown sugar mix, about 6oz light cream cheese and added add'l spices (cayenne, cumin, curry, thyme and nutmeg) per another review.. and garnished with chopped cilantro. I used an immersion blender while adding almost a full quart of chicken stock until the soup was the perfect consistency -- it turned out wonderfully creamy and smooth with such amazing flavor! I will definitely make this again.
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I just tried this tonight and made the following changes: added half a sugar pumpkin (one of...