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Butternut and Acorn Squash Soup

Reviewed: Dec. 4, 2010
Before starting, I read the reviews & ingredient list & didn't like the fact that it was going to end up sweet. I skipped the brown sugar entirely, sauteed 2 cloves of garlic along with the onions, and added about 3/4 tsp of salt & 3/4 tsp of indian red chilli powder. This gave the soup an excellent blend of the natural sweetness of the squash along with the salt & spice. I also substituted low-fat neufchatel cheese for the cream cheese.
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