I have made this many times now. My husband calls it restaurant quality and always asks me to make it when we have company he wants to impress, LOL. More importantly, even my mother-in-law was impressed! I do only use 1/4 of the cream cheese called for though, otherwise it is WAY to cream-cheesy.
Here's what I do: Cut squash in half and bake for 1 hour at 350 (cut side down on tin foil). Let cool while sauteeing onions and some garlic. Add one peeled/cored apple. Scoop out squash into pot. Depending on how ripe/soft the squash is, it's sometimes easier to cut the squash into strips and slice the skin off. I actually do this more often than not. Add broth. Add seasoning (marjoram, nutmeg, cinnamon, dash of cloves, S&P, garlic powder). Simmer at least 20 mins. Can let cool before pureeing then puree with cream cheese and reheat before serving.
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I have made this many times now. My husband calls it restaurant quality and always asks me to...