MADE ADJUSTMENTS! This is a five for sure, although I'd probably make some adjustments to cut the fat if this was going to be in the regular rotation. If just making a couple times a year, it's perfect like this.... Bake the squash at 350-375 for 40 minutes or so, just till it is easy to scoop from skin. Do the onions with butter of course, I will use only 2 tbsp next time. I doubled the spices and halved the cream cheese. I simmered the onion, water, chicken cubes, and spices for 15 minutes, then added the already baked squash for 5-7 minutes to get the flavors together. Then blended with cc. Excellent. Would be a wonderful cup of heavy soup for an appetizer (small cup as it is THICK)
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MADE ADJUSTMENTS! This is a five for sure, although I'd probably make some adjustments to cut...