I made this tonight and can't wait to share it with friends tomorrow. It's fabulous as is, but I made some changes to suit my own tastes. I roasted the peeled and diced squash, along with an acorn squash and 2 sweet potatoes, tossed in olive oil, garlic powder, poultry seasoning, sea salt and black pepper for 45 minutes. With an immersion blender I pureed the vegetables with 48 oz chicken broth, 1 pkg. cream cheese and 1.5 cups skim milk. I substituted red pepper flakes for the cayenne that I didn't have. This is a wonderful, velvety recipe! An easy way to peel the squash is with a vegetable peeler. It didn't take any longer than a potato.
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I made this tonight and can't wait to share it with friends tomorrow. It's fabulous as is,...