Butternut and Acorn Squash Soup

This was a bit too rich, so I made it twice, the second time I used 1 tbsp of butter instead of the asking 3 tbsp. And used half the amount of cream cheese that the recipe called for. It is a delicious soup however, I like it for how simplistic it is to make!!!! I served it with a mixed green avocado salad with maple candied pecans and blue cheese dressing, a wonderful pairing!

Very yummy, 4 stars due to my opinion of too sweet and too cream cheesy. Made it a second time and used 2/3 block cream cheese, 1/4 c. brown sugar, added some nutmeg, cayenne pepper (because I like a kick) and the slightest touch of curry. Also used a lot more black pepper. Didn't use all of the broth because I like it thick! ***UPDATE: For those of you who are very pleased with your soup, the next time you make it, could you give an estimate of how much squash (in cups) that you use? I made it again and I think both squash were too big. Thank you for an excellent recipe - I served mine with 1/2 an asiago bagel and a sliced honeycrisp apple.

I really enjoy this soup. I used less brown sugar and less cream cheese than called for -- and added chili powder and a smidgen of nutmeg. Even with the reduction of the sugar, it's still a bit sweet -- almost like hot, liquid pumpkin pie -- but very good. I'll use this recipe again.

If I could give it 10 stars I would! Very Yummy!!! It was super easy to make and very delicious! I cooked my squash the way I always do: cut in 1/2, place cut side up in a baking dish in 1/4 inch water, dotted with butter and sprinkle with salt and pepper cover bake 400 deg. for 30-40 minutes till soft. I also used regular yellow onions and a hand full of brown sugar. Mine was just delicious not too sweet at all.

I had a similar soup at a local diner & I've been trying to reproduce it ever since. Thanks to this recipe I finally can! This is the best butternut squash soup I've ever had. I used Splenda Brown Sugar rather than the real stuff and low cal cream cheese and it's still out of this world. I added very little instant potatoes to thicken the soup and a pinch of nutmeg. I’ll be making this for Thanksgiving for sure!

I gave this four stars because it was close to perfect. The one drawback for me was how sweet it was. Next time I will probably omit the sugar altogether. I find the squash sweet enough naturally. This recipe is definitely a keeper though.

Oh, this was good. Really easy, too! As another person recommended, I cut the sugar and the cream cheese approximately in half. It is very rich.

I made this for a Thanksgiving party and received great compliments. Even people who said they don't like soup complimented this. I look forward to making it again.

this recipe was easy and delicious, i also a little curry powder and ginger the second time i made it for a little zip..... loved it

AMAZING & EASY!!!!! I'm a beginner to be sure, and tried this recipie based on 2 things: I LOVE squash, and everyone said it was easy to make. I agree. I've mde it 3 times in 6 weeks & simply adore it. If you like it thick, using one 10.75 oz can of chicken broth will work. If you want thinner texture, add more broth to taste. One reviewer said they used milk insead of cream cheese b/c it was too rich, but when I tried that I was dissapointed with texture; not to my taste. I also double the chopped sweet onion so I can taste it more. I use a very shallow 1/4 tsp of nutmeg, more than that was too much & got overpowering. ALSO: Don't be afraid to reduce the butter to 2 tbsp & use reduced fat/fat free & reduced sodium margerine, cream cheese & broth, it works BEAUTIFULLY!

DELISH! I agree with all the cooks who halved the cream cheese. I omitted the brown sugar altogether and added cayenne, curry, nutmeg, and fresh thyme. i also roasted the onions with the squash instead of cooking them separately. I served it with crunchy homemade croutons and sliced avocado. So good!!!

Wow,this recipe is a definate keeper! It's a quick and easy recipe to make and follow; resulting in a delicious rich and creamy soup. Very regal in sight, smell and taste. My family just loves it.Now that I've tried out this recipe, I'll surely share it with my family and friends.

I made a similar recipe last night. If I use Buttercup squash, I rarely have to sweeten it at all. Rather than ground cinnamon, I use marjoram & ground cayenne. The heat w/the sweet of the squash is yummy. This time I peeled the squash and put it in my crock pot on high for 3 hours w/all ingredients but the cream cheese. When I got home from work I added the cream cheese & used my immersion blender. Smooth in seconds & so yummy!!

The first time I made this soup it was very rich. We thought it was too rich for our taste. The second time I made it I cut back on the cream cheese to 4oz and 1/4 of sugar and 1 TBLS of butter. I added 1 tsp cinnamon and 1 tsp nutmeg. This is our preference.

Lovely soup! The best part about this recipe is how easily it is adjusted to suit each family's tastes. I took the advice of another reviewer and waited until the end to add brown sugar, bit by bit until I reached the level of sweetness that was right for us. I also used 4 oz of Neufchatel cheese instead of 8 oz cream cheese. Thank you for this excellent and versatile recipe!

Lovely soup but just too sweet for us. The answer being to substitute 1/2 cup fresh orange juice for the chicken broth and cut back on brown sugar. Also some grated fresh ginger gives it more pep.

I had never made butternut squash soup before and I thought it would be difficult, but this was so easy and delicious! I used 2 butternut squash and 1 acorn squash, added 2 cups more of broth, 1/2 cup onion, 1/4 c brown sugar and about 3 oz. of the cream cheese. It is so good!

This is a fantastic soup!! I'd made another butternut squash soup earlier this fall from a different recipe here on allrecipes, but the consistency was too much like applesauce. This is wonderfully rich and creamy due to the cream cheese. Per advice of others, I only added about 1.5 tbsps brown sugar, and it was still plenty sweet. I will make this again and again!

My family would prefer if I left out the cinnamon. Otherwise, it was so yummy. I am not normally a fan of soup but it was yummy. Give yourself more prep time since you need to cook the squash first to soften it. I will make again, minus the cinnamon.

Amazing!!

Warning: I definitely made some changes to the recipe but I know it would have been delish as is, too! I peeled/cut/steamed an apple and two pears to add to the squash. I used two large butternut squashes to yield a big batch - so you'll notice I increased some ingredients here. I swapped out the cream cheese for about 1 1/2 cups of heavy whipping cream. Instead of the stock it called for, I used 2 cups of vegetable broth. (I'm vegetarian.) I also increased the cinnamon to 1 1/2 teaspoons. I omitted the onion. I realize this is a lot of modifications, but WOW. It is a creamy, sweet, delicious soup! I can't get enough of it!

this soup is delicious! total comfort food for the cooler weather. i wouldn't change a thing. very creamy. yes its a little more time consuming to prepare but it was totally worth it!

Made this for the first time...never had this type of soup...I LOVE IT!!! Thanks for sharing! The only thing I would do next time is cook the squash for 50 min instead of 45...the butternut squash wasn't very easy to get out of the skin otherwise...maybe I just had a REALLY large squash though..hehe

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!

This was a great soup but I went ahead and made some minor changes: I doubled recipe except for the cream cheese. Used 1 leek and 1 small sweet onion, used both cinnamon and nutmeg. I also added all ingredients except for the squash to a stockpot and brought to a light boil. Then mashed the squash and added it to the pot. Once everything was combined I put it through a food processor. This is a great fall recipe and will definitely make again!

Loved this soup!! I used less brown sugar, as others recommended and added quite a bit of cayenne pepper. I also realized I did something different, not meaning to. I had a red pepper that I bought for another recipe and in the directions for this recipe, when it said pepper, I was thinking the red pepper. So, I just threw the red pepper in the blender with everything else. I actually had commented to my boyfriend on the red pepper taste and it wasn't until writing this review that I realized I added an ingredient that wasn't listed. Try adding it, you won't be disappointed!

I made only a few modifications only because I'm a vegetarian and prefer less fat in my diet. I sauted the onions in extra light olive oil, replaced the chicken broth with vegetable stock, added 2 peeled, cored and diced apples to the pot, used half the suggested amount of brown sugar and thickened it with instant potatoes instead of cream cheese. Delicious and Healthy!

This is a wonderfully simple, delicious soup! It was a little too sweet for my family, so I cut back on the sugar. I've also added ginger and curry (to taste) and sliced carrots to add some extra flavor. When I'm feeling lazy, the pre-cut squash at the grocery store helps tremendously. Serve with some crusty bread and you have a yummy meal!

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!

What a wonderful recipe! I used the biggest butternut and acorn squashes I could find and microwaved them while doing some other things. I used half the cream cheese, no sugar (the squash is naturally sweet), and a bit of cinnamon as other people suggested. I keep "tasting" and hope there is some left for dinner!

4 and 1/2 stars is what i mean - i can't do 1/2's:( this was absolutely delicious. i wanted to eat the whole entire potful by myself. i followed some others' suggestions - using only 2/3 qt. chicken broth, no sugar at all, only 6 ozs. cream cheese, adding cayenne, cumin, curry,thyme, cinnamon as well as nutmeg. the sizes of the squashs don't really matter as one reviewer suggested except in baking them - the butternut one was larger and was not really done when the acorn one was. i roasted the seeds from the squash and put a few on the top(they are very different in texture from other edible seeds). it looked so pretty in our attractive bowls that i will def. make for company. served w/a salad of greens, dried cranberries, bleu cheese crumbles, walnuts, and avocados and a crusty bread right out of the oven. hmmmmmm!!!

this was awesome! i also added some diced chicken and tortellini to the soup to make it more hearty. we loved it! and it's a BREEZE to make!!

I love homemade soups and this one was definitely worth the effort. I took some reviewers' suggestions and used half the cream cheese and added some ginger to sautee with the onion. I had very large squashes, so I needed a cup or so more chicken stock to have a good consistency. My boyfriend put it best, though, "It smells warm. Mmmmm."

AMAZING! Dairy free modifications with a SE Asian spin! I can't have milk products, so I mixed this up a bit. 1. I roasted the onion (halved) with the squash to give it an extra layer of flavor. I did this a day in advance to save time, and stored the scooped squash and onion in the fridge. 2. Next day: Added canola oil to my soup pot and (instead of butter) and sautéed the diced roasted onion, also with 4 heads of garlic and 2-3 Tbs fresh ginger, diced. 3. I left out the cream cheese and cinnamon. To the pot, I added the broth, squash, 2/3 c coconut milk, 1/4 cup turbinado sugar and 2 tsp curry powder. I let this all simmer for an hour or so (could be less), then used an immersion blender to blend. One of the best soups I've ever made at home!

I really liked this and will recommend it to others on that participate in Bountiful Baskets. What i did differently, part choice and part unintentional, eliminate the onion, reduced the cream cheese, eliminated salt, black pepper, and parsley garnish. My son said this tasted like Thanksgiving dinner and I have to say, that is fairly accurate. The blend of the squash, the hint of cinnamon and slight sweetness, the richness created by adding cream cheese and butter, and the nice addition of chicken flavor certainly made this a filling and satisfying soup. You may decide to have a big bowl and pass on the crusty French bread -I did. Wishing I could can the extra. What I didn't like. The amount of squash is too vague. The butternut and acorn squash I had on hand were tiny in comparison to what they sell in the grocery store. I opted to cook all that I had and am thinking about making another batch to put in the freezer.

Good recipe - however I did make a few changes. Increase the onion to about 1 cup. I also added 1 teaspoon of Garam Masala. This is a blend of savory Indian spices and is salt free. I am a big Penzeys Spice fan and that is where I found it. It gave a wonderful flavor other than just cinnamon.

I happened to have both a butternut squash and an acorn squash so I selected this recipe. I used this as a guide and came up with what we thought was a nice variation. My butternut squash was quite large and wasn’t soft enough after baking it for 45 minutes. I didn’t realize this until I was scooping the flesh from the skin and it was too late to put it back in the oven. So I added the chicken broth to the squash flesh and simmered it covered for another 45 minutes. Then I used my emersion blender and it smoothed out beautifully. It was way too thick, so I added another can of chicken broth. I used no sugar at all, as I thought it was sweet enough on it’s own. Instead of cream cheese, I just added some milk. My result was a nice squash soup that wasn’t too sweet at all.

this soup is AMAZING! my husband doesn't like cinnamon, so I made a bowl w/out for him. In mine I also added nutmeg because I love it. This is a perfect fall-ish soup. I LOVED it! Will definatly make again and again.

Very good. I used fresh nutmeg instead of sinnamon.

I added some celery, potatoes and a granny smith apple to this. Friends said it was the best soup they ever had.

omg!Good!

Fantastic recipe! I did a couple of modifications which I think made it amazing! While roasting the squash, I roasted a head of garlic and added it to the blending part of the process. I also only added a dash of cinnamon, but added about a teaspoon of fresh grated nutmeg. Nutmeg with Butternut squash is just so wonderful. Also, I used palm sugar instead of brown, to lower the glycemic index & sweetness of the soup, and reduced it to a scant 1/4 cup. This is now one of my very favorite soups - period! Delicious!

This makes great vegetarian soup - I just replaced the chicken stock with vegetable stock. Can also be made non-dairy - it's amazing with coconut milk instead of cream cheese, and I added some lemongrass to the stock. In a word, wow!

Hummm...that was weird! Our family ate it with ALOT of bread and butter. It kinda looked like Velveeta cheese and tasted like baby food.

Very tasty, but the inexperienced cook might need more details than "1 butternut squash". They can vary from about a pound to several pounds.

I didn't have acorn squash only butternut. I liked the idea of using cream cheeses instead of cream. Butternut squash is already sweet (as are onions) so no sugar was added to mine. In addition I added cumin, ginger, and cardamom seed, which balanced the flavor that I felt was too oniony. I also used vegatable broth. Overall a tasty recipe. I did not find it to be too rich as some have stated.

I can't give this 5 stars because I changed a crucial thing or two, and I don't know how it tastes with the original ingredients, but I give it 4 because it was an AWESOME place to start! I'm vegan so dairy was out of the question. Instead I made a "cream" out of raw cashews and water, with about 1/2 tsp lemon juice, and used that in in it's place. The end result was a thick, hearty, and rich bisque that everyone raves about. Two thumbs up.

Wow, this soup is delicious and very easy to make! I used less sugar (1/4 cup), half a package of cream cheese, only 3 cups of broth, and a dash of allspice and cinnamon. It was still very creamy and just sweet enough.

Fabulous soup! It's creamy and delicious, and easy to make too. To cut down on the total time, I used peeled and cut squash and cooked it in the broth on the stove (veggie broth to make the soup vegetarian). Cooked for 30 minutes, and then used the immersion blender right in the pot to blend the ingredients. A beautiful bowl of soup with not too much effort. Thanks!

AWESOME! But I skipped all the sugar and cinnamon. Sub'd 3/4 cup heavy cream for the cream cheese. Also, cooked the squash in the microwave 15 minutes instead of baking. Served it in mini pumpkin bowls (cut the tops off, scoop out seeds, season with 1/4 tsp salt/sugar per bowl, bake @ 400 for 25 minutes). Very savory and delicious and fun for the kids!!

I only used 3 ounces of Cream cheese because sadly that's all I had on hand and it still came out great!!!!!

I read on this site how to cook winter squash and it says when roasting squash, brush with oil or butter then sprinkle with salt, pepper, and brown sugar. I did it that way so I didn't have to add additional brown sugar to the soup and it was oh-so-yummy! Tasted it before adding cinnamon, decided to add it, and definitely liked it better with the cinnamon. DE-LISH!

Pretty good, although I'm in agreement about the "less butter". Also, I use some frozen apple juice concentrate to add sweetness instead of brown sugar, and cook the acorn and butternut squashes whole. It seems easier this way; you then just leave them in a covered bowl after baking, to cool some. Then the peel comes off pretty easily.

Oh.my.goodness! LOVE this soup recipe! I had an acorn & butternut squash on hand that I wanted to use up. I made some modifications at the suggestion of other cooks. I only added 3 tbsp of brown sugar. I didn't have any cream cheese on hand either, so I substituted 8 oz or 1 cup of 1% milk. It gave it a nice texture but not too creamy. I also added allspice & nutmeg in addition to the cinnamon. YUMMY!!!

This is a great recipe! I've made it twice within the past week, with a couple modifications. Before cooking, I prepped my squash by brushing it with olive oil and seasoning with sea salt and pepper. I reduced the amount of sugar to to 1/4 cup, and it came out just sweet enough. Since I like a thicker squash soup, I made a quick roux (2 tbs. butter, 2 tbs. flour) and stirred it into the soup until it was nice and thick. It came out perfect!

This came out absolutely beautiful and delicious. I didn't have any cream cheese on hand and used milk instead. I like creamy soups so next time I'll try it with the cream cheese, but only use half the package. A whole package seems like it might be overpowering, considering it is still delicious with none at all. I love using roasted garlic in my soups as well so I roasted a head of garlic with the squash and threw the garlic in the food processor too. I roasted the seeds from inside the squash and sprinkled them over the top for a nice crunch. Served with homemade sweet potato biscuits for a really impressive meal.

Very good! Served this last night and got many compliments from guests. I used 4 ox. fat free cream cheese and added a leek and 3 cloves of garlic to the onion and butter-btw I only used 2 T of butter-it turned out great. ADDED a teaspoon or so of salt and cinnamon and that made a big difference. Just be willing to add spices to taste.

I didn't try the "full sugar" recipe because these squashes are already very sweet. I used very little brown sugar and added a bit of nutmeg and red pepper as suggested by other reviewers. Very good but plan to play with it. More to follow soon. Update - Definitely staying with the small amount of brown sugar and all the cream cheese, but doubled the onion, added a bit more salt/pepper and garnished with shredded cheddar cheese and scallions. The cheddar melts in the soup and makes it less "graceful" to eat but is so worth it!

We made this with both butternut and acorn and with some mystery squashes from our winter farm share and it's delicious. I used 1T of butter and almost all of an 8 oz. pkg of cream cheese but otherwise I followed the recipe and it's delicious.

I have made this for several years now for Thanksgiving dinner at the request of many of the "eaters". Over the years, I've found an easier way of making this there is a competition for the oven. Use cubed squash instead, and throw ALL of the ingredients in a crock pot for 8 hours on low. In the end, it'll look gross, but then scoop it out into a blender and throw it in a pot to simmer. It's so much easier and you can free up your oven for something else!

Heavenly! I followed the recipe exactly. I will be making this again.

I love Butternut Squash. This was my first attempt at soup and it turned out great. I read several reviews and cut the brown sugar to 1/4 C. I used the cinnamon. I have a feeling it is even going to be better tomorrow?

First of all, I used vegetable broth instead of chicken broth. I usually prefer this for a veggie soup. I couldnt find sweet onions in my produce section, so I omitted it. It tasted wonderful without it. I figured sticking with the sweet onion as specified would have been important, since this is a sweet soup. I made a double batch of the soup, but stuck with the 1/3 cup brown sugar and added a tbsp of cinnamon. This created the perfect balance of sweetness to go with the creamy texture, while still maintaining the flavor of a veggie soup all 2/3 cup of that brown sugar would have been too much.

Sooo I changed this up a bit and I LOVED how it came out. I used 1 acorn squash instead of two, half the chicken broth, half the cream cheese, a little less then 1/2 stick of butter, 1.5tbsp of brown sugar, 5 baby carrots, lots of pepper, a dash of allspice, about 5 dashes of cinnamon and white and green onions instead of sweet. I love how this came out and so does my boyriend!

This was easy and delicious. Will make this a fall and winter regular! I did add a pinch of nutmeg. I especially like how it stays thick and doesn't get watery when reheated.

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.

A little too sweet for my taste, so I'll cut down the amount of brown sugar next time. Overall a good soup that I'll make again. VERY easy to prepare.

This was Amazing. I made a couple of small changes though. I added one clove of garlic to the onion as it was cooking and cut the brown sugar down to 1/4 cup. It is well worth the effort to make this

Tasty. I used about 1 lb of squash (if that helps since they come in all sizes) but I think a little more would work well. It is sweet tasting.

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!

So good, I had to stop in the middle of eating to review it. Creamy, sweet and wonderful on a rainly autumn night.

Excellent! A little sweeter than I would like. Next time I will reduce the brown sugar.

Followed the recipe but incorporated some of the suggestions. I cut back by about 1/3 on the cream cheese and used a light touch with nutmeg and cinnamon, tasting as I went. The soup was a great hit on Thanksgiving. Delicious. I will definitely make this again!

The whole family fussed at me when I set some soup aside, to save for Grandma. They all wanted more, more, more! We cleaned up the pot with a rubber spatula so we wouldn't waste a drop. I have a 20+ year old Braun hand blender that worked like a champ on this soup ... no transferring! We used fat-free cream cheese ... it had been hanging around in the downstairs fridge ... we had all decided it was generally unfit for consumption, but I'm too much a miser to throw anything away. It was FINE in the soup. Nice creamy texture, and saved us a load of fat grams!

I made this and took it to church for a soup sampler on Sunday, and it received rave reviews. I made it as shown, doubled the recipe and omitting only the parsley. I made the soup on Saturday night and cooked it all night in a slow cooker on low. I have been asked for the recipe by several vegetarians, as well as others. Thanks for the wonderful site for great recipes.

Yummy soup, and it freezes well.

This soup was fantastic. I have to say it was pretty rich and if you plan on making this recipe add the brown sugar and cinnamon last so it doesn't get too intense. This is going into my fall recipe favorites for sure!

So SO good! I also did not find it to be too rich, but I do have a sweet tooth. The cinnamon was a great touch-also adding sour cream at the end is a MUST! Use light cream cheese for a very healthy but very filling soup!

very simple and yummy

This was my first time making squash soup and it came out good. Next time I will not add as much broth so it will be a little thicker.

This soup is outstanding and very simple to make. Goes together quickly -- you will really be surprised. I did not add the brown sugar -- used cayenne pepper instead.

This was ok. The 1/3 cup sugar is way too much though. For a more bisque-like flavor, I'd replace the cream cheese with heavy cream instead. Maybe the addition of garlic would give it some more oomph.

Great recipe!! Very easy. I used about half the brown sugar and added curry power to the onions when they were sauteeing. It made a ton so I canned the leftovers. Can't wait for fresh squash soup in the middle of winter!

This soup was so good. I was not sure about adding the sugar, so I left it out, and I am glad I did. This soup did not need it at all. I used a five spice seasoning which included cinnamon, anise, giner, nutmeg, and cloves.

Made this as directed, minus the cinnamon. It was way too sweet for my taste. So, I put it back on the burner and added a little more black pepper and chili powder (maybe 1 1/2 - 2 tsp.). MUCH improved. If I make it again, that is what I will do...I am just a savory person, not sweet. If you like sweet, you will like this as-is. I also think there may be a little too much cream cheese. Next time I'll try it with only 6 oz. Overall, a nice soup. Froze some of it, and will be interested to see how it thaws for a nice, winter lunch.

I took the advice of previous reviewers regarding the sweetness, so instead of brown sugar I added about 1 T of honey. I didn't have any cream cheese so used about 1 cup of half and half instead. Used my immersion blender which is so much quicker than a conventional blender. It turned out great and probably not as rich as it would have been with the cream cheese.

This will be my new addiction this winter. I just made this tonight and it was so good! I did add the optional cinnamon and I added olive oil and used only 1 tbsp butter. Also I used 4 cups of water with 4 chicken bullion cubes. It makes enough soup for an army. I loved this and would give it mores stars if I could. Thank you for sharing!

What a fantastic and simple soup. The only addition I made was 1/4 teaspoon of ground coriander seed and grated nutmeg. This soup would be good hot or cold. My husband and I are wondering if we should even share this with the kids. It may be too good for them! A definite repeat.

Not fond of sweet soups. I much prefer savory, so I leave out the brown sugar.

Wow, that a great fall dish! I followed other suggestions and halved the cream cheese and used less than 1/4 cup brown sugar. I used two acorn squash and two butternut squash that weren't much bigger than the acorn squash. It was very creamy and tasty.

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.

This soup was awesome. I will make it again and again. I added a few pinches of celery seed, a dash of cumin and nutmeg and a chicken boulion cube to add to the chicken broth intensity. I figured it wouldn't be to sweet then. Used white pepper instead of black as well. I served it with parmesan croutons and it was a big hit. Couldn't be easier and we'll definitely have it again.

Very good recipe - for those of us who like it just a bit sweeter, it was just the right amount of sugar....I subbed out the cinnamon and substituted cayenne pepper while the soup was heating up - muy delicioso!

This soup was easy & delicious. I followed the recipe exactly as written with 3 minor changes. I added a touch more brown sugar, maybe 2 tbsp, and 1 tsp pumpkin pie spice. I also used low fat cream cheese to cut the calories & make it even healthier. My husband was amazed how good it was! And, even my picky son enjoyed it.

I just tried this tonight and made the following changes: added half a sugar pumpkin (one of the little pumpkins they sell for baking) to the squash mix, doubled the onion. added a chopped leek and sauteed them in a mixture of butter and olive oil instead of all butter, only used about 2TB Splenda brown sugar mix, about 6oz light cream cheese and added add'l spices (cayenne, cumin, curry, thyme and nutmeg) per another review.. and garnished with chopped cilantro. I used an immersion blender while adding almost a full quart of chicken stock until the soup was the perfect consistency -- it turned out wonderfully creamy and smooth with such amazing flavor! I will definitely make this again.

I made this for a very large group and I was really surprised by the reaction it had. Everyone was talking about it weeks later and how good it was. I did make a few changes, following the tips of previous reviewers. I put half the asked amount of cream cheese and I also added less broth. How much broth added all depends on personal taste, but I thought the full amount was unnecessary. Only 1 Tbs. of butter instead of 3 too.

This soup was fantastic and easy. The only thing I changed was to cut the sugar in half- the squash is sweet enough for us. Leftovers taste even better.

This soup was delicious and creamy but I made a few changes. I added cayenne to taste because I like it spicy, used half of low fat cream cheese to keep the calories down and also used 2/3 of a quart of low fat chicken broth. I also added some curry like someone suggested and added an entire medium onion. I omitted the sugar. It is plenty sweet enough from the squash already.

I too omitted brown sugar as others said. I did NOT put it in a food processor. I let it simmer very slowly for several hours on the the stove & used a potato masher & mashed & stirred squash while simmering. Also, I always microwave my squash for 15 minutes. I think baking it bakes the flavor out.