This soup was good, but I was surprised by how cheesy it was, even with only half the called for cream cheese. I followed others' suggestions about roasting the squash first, instead of trying to cut a hard squash into little cubes. Simply sliced it in half lengthwise, and put on greased pan in oven at 375 degrees for 45 minutes. Other than that, I followed the recipe as written except only using one (8oz) package of cream cheese, being a tad scant on my pepper measurements (for the kids' sake), and using base instead of bouillon cubes. The kids liked it (which was a nice surprise,) but the overwhelming flavor was cheese, not squash. I think this recipe should be called Cheesy Butternut squash soup. I can't even imagine how cheesy it would have been with two bricks of cream cheese! Anyway, overall this soup was good, but just not what I was expecting.
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This soup was good, but I was surprised by how cheesy it was, even with only half the called...