Reviewed: Sep. 19, 2004

This was a bit too rich, so I made it twice, the second time I used 1 tbsp of butter instead of the asking 3 tbsp. And used half the amount of cream cheese that the recipe called for. It is a delicious soup however, I like it for how simplistic it is to make!!!! I served it with a mixed green avocado salad with maple candied pecans and blue cheese dressing, a wonderful pairing!

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152 users found this review helpful

Reviewer:

KIASMINE

Reviewed: Oct. 25, 2004

I made this soup for a lunch group. It was out of this world good. And it is so easy to make. The ladys all had to have the recipe. I served it hot and added the sour cream.

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2 users found this review helpful

Reviewer:

MIJAHILL

Reviewed: Nov. 23, 2004

This soup is so good. So super yummy. I haven't actually cooked this soup myself, my friend did, and referred me to this website to get the recipe for myself!

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1 user found this review helpful

Reviewer:

ANDREALEMBO

Reviewed: Jun. 9, 2005

I really enjoy this soup. I used less brown sugar and less cream cheese than called for -- and added chili powder and a smidgen of nutmeg. Even with the reduction of the sugar, it's still a bit sweet -- almost like hot, liquid pumpkin pie -- but very good. I'll use this recipe again.

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92 users found this review helpful

Reviewer:

KARA.

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Living In: Alexandria, Virginia, USA

Reviewed: Oct. 19, 2005

Wow,this recipe is a definate keeper! It's a quick and easy recipe to make and follow; resulting in a delicious rich and creamy soup. Very regal in sight, smell and taste. My family just loves it.Now that I've tried out this recipe, I'll surely share it with my family and friends.

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25 users found this review helpful

Reviewer:

Barb R.

Home Town: Comox, British Columbia, Canada

Reviewed: Nov. 11, 2005

this recipe was easy and delicious, i also a little curry powder and ginger the second time i made it for a little zip..... loved it

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33 users found this review helpful

Reviewer:

DSGGG

Reviewed: Nov. 22, 2005

This is a great recipe. I highly recommend it.

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1 user found this review helpful

Reviewer:

EGerman

Cooking Level: Beginning

Home Town: Hutchinson, Kansas, USA

Living In: Glen Ellyn, Illinois, USA

Reviewed: Feb. 26, 2006

I gave this four stars because it was close to perfect. The one drawback for me was how sweet it was. Next time I will probably omit the sugar altogether. I find the squash sweet enough naturally. This recipe is definitely a keeper though.

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50 users found this review helpful

Reviewer:

HALLIE_TORONTO

Reviewed: Jul. 12, 2006

If I could give it 10 stars I would! Very Yummy!!! It was super easy to make and very delicious! I cooked my squash the way I always do: cut in 1/2, place cut side up in a baking dish in 1/4 inch water, dotted with butter and sprinkle with salt and pepper cover bake 400 deg. for 30-40 minutes till soft. I also used regular yellow onions and a hand full of brown sugar. Mine was just delicious not too sweet at all.

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82 users found this review helpful