Reviewed: Dec. 21, 2011

Delicious! I made with it with only butternut squash. The soup is sweet and well seasoned--a surprising combination.

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Cooking Level: Intermediate

Reviewed: Dec. 7, 2011

Yum! I took someone's advice about sauteing lemongrass/ginger/garlic before adding a can of coconut milk. I put 2T of curry spice, some dried basil and a dash of cumin into the coconut milk mix, let it simmer a little, then added the squash. Yum!

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bonnie

Reviewed: Nov. 26, 2011

With a cold front coming in today, my thoughts turned to soup. I just received from a friend a garden fresh butternut and acorn squash and this was the first recipe I found that contained both. I made it just as the recipe called. It was too sweet. No sugar is needed. My family would not eat it.

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Shecaty

Reviewed: Nov. 24, 2011

This is work, but it is worth it. I ended up forgetting to put the cream cheese in and didn't miss it. I imagine it would be even better. Make this.

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James C. Taylor

Living In: Wilmington, North Carolina, USA

Reviewed: Nov. 20, 2011

Yum! The first time making this soup I followed the recipe as written. It was absolutely wonderful. Today when I made the soup I used less brown sugar and butter than the recipe called for and substituted tofu for the cream cheese. The end result just as good. This soup freezes well.

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empty nester

Reviewed: Nov. 12, 2011

Love this soup! We're vegetarian so I use vegetable broth instead of chicken, more onion than the recipe calls for, and less brown sugar. My family loves it too. It has become a fall and Thanksgiving staple.

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Jeannine

Reviewed: Nov. 9, 2011

This was awesome! I altered it a bit to make it healthier. I did not use any butter, and I used weightwatchers cream cheese & splenda brown sugar; and it still tasted rich and flavorful. Will definitely be making this again.

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ashleykunco

Reviewed: Nov. 7, 2011

This was my first time making squash soup. I'm usually afraid of soup because it comes out so thick and never loose enough. But this was sooo good and so perfect. I changed some things. I caramelized the onion in the butter (not just until tender). I transfered the onion to my blender and added 8 cups water and 5 buillion cubes for the broth and let that boil. I added the rest of the ingredients to the blender including: I added a can evaporated milk. I used a bit less sugar. Added a generous dash of cayenne and a dash of ginger. I served it with freshly baked cheddar cheese bread and my family enjoyed it tremendously.

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Rosi G.

Reviewed: Nov. 5, 2011

Great! I did, however, make some changes. I put in half the amount of cream cheese, used chicken base--and made it strong--for the broth, and added curry powder. Mmmmm!

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Rena

Reviewed: Nov. 4, 2011

We all LOVED this soup. I did omit the brown sugar as I found that the squashes were quite sweet enough, and I added 1 tsp smoked seasoned salt towards the end. I will definitely be making this again!

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