Great recipe with a few tweaks. As other reviews suggested, I cut the squash in half, de-seeded, and roasted (cut side down with skin on) in a pan with some olive oil and salt/pepper for 45 minutes at 350 degrees. I then let the squash cool and peeled/cubed it. I think roasting really brings out the flavor. I also made it vegetarian and substituted the water/bouillon for 3 cups of vegetable broth and double the cayenne pepper. It was delicious! Very rich so if you like thinner soup, I would suggest using half the amount of cream cheese.
Was this review helpful?
1 user found this review helpful
Great recipe with a few tweaks. As other reviews suggested, I cut the squash in half,...