This recipe is fabulous! I was looking for a savory butternut squash soup and this recipe fit the bill. I will say the marjoram is a must as it adds a subtle taste that should not be missed. I make a vegetarian version using vegetable broth - one 32 oz container - and I do not use the chicken boullion cubes and I do not add the water that the recipe calls for. This soup always gets rave reviews. As with other reviewers, I find it easier to roast the squash first, then scoop out the pulp for this soup. I also do not use more than 4 oz cream cheese and I use an immersion blender at the end to make a velvety smooth soup. Thanks, Mary, for a fabulous soup I have made many times now.
Was this review helpful?
1 user found this review helpful
This recipe is fabulous! I was looking for a savory butternut squash soup and this recipe fit...