Butternut Squash Soup
This recipe is good, but I think it calls for too much cream cheese. When I was in the final stages of prep, I was thinking, wow, I LOVE creamy things - I mean I make my morning coffee as a heavy whip misto - but I thought I'd start small with half the amount of cream cheese - and it was still very heavy. When I make again, I think I will do with 1/4 the amount. I have to imagine that this is a typo, because I feel like this recipe is for butternut squash flavored cream cheese.
Other than this - the recipe is quite fantastic! I used real butter, add some garlic and extra cayenne, and also added salt as I use homemade stock that does not have any.
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Jan. 6, 2014