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Butternut Squash Soup

Reviewed: Dec. 3, 2012
Made this 3 times in the last two weeks... Thanksgiving everyone loved it so thank you! Made it again for my girlfriends family and once more for a holiday party this past weekend. People were asking for the scoop on how to make it. Followed the ingredients aside from water and bouillon, I used free range low sodium chicken broth, which was a nice touch. And the 2nd time I decided to try a low fat Philly cream cheese and I used about 15 oz the taste was not even really noticably different. So for the health concience thats something to keep in mind. third time I made it for double the serving about 14 people, doubled the squash and the broth kept the cream cheese at 16 oz for the double servings and it was still 2/3 fat Philly cream cheese and yet again it was a hit. Also, I used one of my favotite ingredients, Tumeric, eyeballed it as I do everyting else but it was about 1/8 Tablespoon for the smaller pot and about 1/2 tablespoon for the double recipe, adds some really nice floral notes and helps wo compliment with a nice white wine of your choice. I also doubled the Cayenne... Yum Hope this helped someone.
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