*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.
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.