Our neighbor brought over 2 ginormous butternut squash this week and we thought a good Autumn soup would be fabulous for such dreary weather we have been having here in Utah. I found a variation of this recipe and tweeked it a bit to my liking. It turned out SO spectacular, I had to share it. YUM!
Makes 6 servings
6 TBsp chopped onion
4 TBsp butter
6 cups (2 lbs) butternut squash
3-4 cups chicken stock
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper
1 8oz pkg cream cheese
In order to make the squash a bit easier to work with, bake your squash in the oven at 350. Cut your squash in half and put face down in a pan. Bake at 350 for about 40 minutes (You can skip this step). Next, cube the squash.
In a large saucepan, saute onions in margarine until tender. Add squash,Chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
(Tip: If you are making excess, you can freeze your soup when complete. Just be sure to leave out the cream cheese. Then when you thaw it out, add the cream cheese and voila!)