This has been my go-to comfort soup ever since I discovered it this past fall trying to find ideas to use the squash that I received in my CSA share!
A couple of tips: 1)Only 1 bar of cream cheese & go for the reduced fat version (neufchatel cheese) to cut calories out... you will not taste a difference! 2) Definitely bake the squash at 350 deg for at least 45 min with a drizzle of olive oil, salt, pepper and lil bit of crushed garlic.. you will taste a slight raw squash after-taste if you don't since I've tried it both ways. 3) I like to add slightly more cayenne pepper (1/2 tsp total for a kick) and reduce the chicken boullion cubes to 2. 4) Costco sells the butternut squash already skinned and pre-cut in a 2 lb package for $5 (which is all this recipe needs). Slightly more costly, but saves a TON of time prepping.
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This has been my go-to comfort soup ever since I discovered it this past fall trying to find...