Sunday, October 14, 2012

Butternut Squash Soup

1/2 medium onion, finely chopped
4 Tbsp butter
2 medium butternut squash
2-3 cans of chicken broth (depending on how thick you like your soup)
1/2 tsp dried marjoram
1/4tsp pepper
1/8 tsp cayenne pepper (or more if you like a kick!)
1 package of cream cheese (8oz)

Preheat oven to 375.  Start by cutting your squash in half and removing the seeds.  Place cut side down on a greased baking sheet and bake for 45 minutes.

When squash is done, in a 4quart pan, melt butter and saute onions.  Add spices, chicken broth, and scooped insides of squash.  Heat until hot.  Add cream cheese and put mixture in batches in a food processor or blender until smooth.

Serve hot, but do not boil.

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