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Butternut Squash Soup

Reviewed: Nov. 18, 2012
Delicious and rich! Some small mods I made: Cut squash into quarters and roasted face down at 375 for 40 min; Added a clove of chopped garlic to the onions; Used 3c. Chicken Broth instead of bouillon & water; Let boil for 10 min instead of 20; Used blender to puree; Skipped the cream cheese and just stirred in some heavy whipping cream over low heat after blending the base. I added some Sour Cream to garnish & cut a bit on the richness. It was still very rich, but very flavorful!
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