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The golden color, smooth and creamy texture and wonderful taste of this soup is a welcome addition on a chilly fall day. It has a slightly tangy flavor from the cream cheese, and the cinnamon really comes through.—Jackie Campbell, Stanhope, New Jersey
This recipe is:
Diabetic Friendly
Nutritional Facts 3/4 cup equals 135 calories, 7 g fat (5 g saturated fat), 22 mg cholesterol, 483 mg sodium, 17 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Originally published as Butternut Squash Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p25
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Reviewed on Mar. 13, 2012 by dstaksa
Made this soup and forgot to put the cream cheese in--will make it again and again without the cream cheese most of the time. The spices are so subtle, not overwhelming...delicious!
Reviewed on Feb. 20, 2012 by MEMOMCH
This is my "go to" squash soup recipe. I cook the squash in the micro & I carmelize the onions in EVOO & butter--the cream cheese is what brings the flavors all together!!!
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