*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great recipe! I had a couple of chicken breasts that I needed to cook so I boiled them in the stock for 20 mins then and shredded it. I added squash, onions and cream cheese directly into my sauce pan and used an immersion blender to combine. Added the shredded chicken at the end and served with a crunchy loaf of French bread. An excellent fall meal :)
An immersion blender makes this recipe much easier. The cayenne pepper addition was a bit much - not because I avoid hot/spicy food (the opposite actually) just throws the dish out of balance. I would add about half as much cayenne. Everything else was great.
Made this soup from our backyard buttercup squash. We followed the recipe and turned out marvelous. It was off the chart good that we shared it with our neighbor. What a great soup in the cold weather.
Only change I made was I used 1/4 tsp cayenne. And I just poured it all together and used my immersion blender. Absolutely delicious, creamy and velvety and mine still had quite the kick. This is definitely going in my cookbook.