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Substitute chopped peeled pumpkin for the butternut squash.
Prepare as directed, but do not reheat the pureed squash mixture or top with the cream cheese spread as directed. Cool completely. Cover and refrigerate up to 3 days. When ready to serve, pour into saucepan and cook on medium-low heat until heated through, stirring frequently. Top with the cream cheese spread as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Loved it, but...did need some more flavor, so I used chicken broth instead of vegetable, and added pepper, salt and a little cumin.
I added some allspice, pepper and additional nutmeg to this recipe to make it a bit fuller in flavor. The recipe was great because it didn't have too much broth, nice and hardy.
I really enjoyed this soup. It's easy to prepare and presents nicely for company. Delicious, too!