I have made this soup once a week for the past 4 weeks. The girls from work love it. I have to admit I have changed it a bit. 1. Roasted butternut squash (cut in half, clean out seeds, rub with olive oil, place face down on cookie sheet, roast 350 degrees for 30-40 min or until easily pierced with a fork. 2. At the same time I roasted a whole clove of garlic and added it to the soup. ( cut top off with knife, sprinkle with olive oil, wrap in foil. roast same temp and time as squash) 3. I used chicken broth not bouillion. 4. Used half the cream cheese. 5. Added garnishes... green onions, bacon, and grated cheese. 6. Used a immersion hand blender in the same pot!! Feel free to add in this recipe. I have used apples and white wine too!! This recipe is a must try and share with friends!!
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I have made this soup once a week for the past 4 weeks. The girls from work love it. I have to...