Delicious! As others, I roasted the squash and pulled the skin off. Took about an hour for mine to get really soft. I used less water/bouillon initially as I knew I could always thin it out. I had no marjoram, so used 1/2 the amount called for of oregano but I don't believe it added any distinguishable flavor. I used half sodium-free and half regular bouillon cubes. Finally, I followed the advice to use half the amount of cream cheese and thought that was sufficient. It was pretty thick, so I ladled some into a container to freeze before thinning the whole batch. I then thinned with additional water/bouillon mixture and added cayenne to taste. I thought this was fantastic as it was, but we were at an event a few weeks ago where there were butternut squash soup shooters with a candied bacon piece. THAT was divine! Would be wonderful for entertaining!
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Delicious! As others, I roasted the squash and pulled the skin off. Took about an hour for...