Loved this soup.....ok I have to admit I tweaked it a tad...but just a tad. I love cinnamon, good thing as I accidentally added about 2x too much....I think it was a great addition. I happened to use baby carrots, just because that's what I had. I also added two bullion cubes of no sodium chicken to the 4 cups of water just to give it a bit more flavor.

Reviewed On: Nov. 23, 2012

This is a yummy very creamy squash soup. I made it to recipe except that I agree with a lot of other reviewers- Half the cream cheese was plenty!! It was probably still a little too rich. I too quartered the squash and then roasted it cut sides down in the oven as other reviewers suggested. More flavorful and easier to peel the squash. But still a great recipe.

Reviewed On: Nov. 23, 2012

Love love love this recipe. I use it as my go to chicken or turkey soup base. I've made it exactly to the recipe as well as tweaking it, all are so yummy! I hate when people review recipes and change it so much and then give it a bad review.....as i said ive made this exactly to recipe and its great as is, but here are a couple tweaks I recommend. 1. I've substituted a can of sweet corn for the chili peppers. I love it spicy but my 9 year old does not. Tis way she will eat it too! 2. I fry the onions first. Caramelizes them nicely. 3. I've substituted the chilis for diced fresh mushrooms and/ or carrots. 4. I generally do half chicken no sodium broth and half stock from the chicken or turkey I just made. Makes it much tastier. 5. I chop up the avacado and put it right in there. 6. I double the chicken or turkey. I love chunky meaty soups! 7. I cook mine in the crock pot. I do for 8 hours on low and the last half hour on high.

Reviewed On: Nov. 23, 2012