Butternut Squash Soup

Yesterday I felt like I was in the kitchen all day, and at least one great thing came out of it. Butternut squash soup, it is a recipe I had found on All Recipes, I have adapted it over the years to a yummy fall treat, here is the altered recipe and a few of my tips to make it a little easier.

• 6 TBLS Chopped Onion
• 4 TBLS Butter
• 6 Cups Peeled and cubed butternut squash
• 3 Cups of water
• 4 Cubes chicken bouillon
• 1/2 tsp dried majoram
• 1/4 tsp ground black pepper
• 1/8 tsp ground cayenne pepper, or few dashes hot sauce
• 1 - 8 ounce package of cream cheese

In a large sauce pan saute onions in butter until tender. Add squash, water, boullion (you can substitute chicken broth or stock for 3 cups of water and bouillion), and seasonings, bring to a boil cook about 20 minutes or until squash is tender.

• My note: Cutting and peeling squash can be difficult and dangerous as the skin is very thick and tough to cut. I found cuting the squash in half through the length about the spot I can scoop out the seads, then cut into rings. It is easier then to use a paring knife only peeling a ring that is about 1/2 - 3/4 in width. Cube from there.

Puree cooked squash and broth in batches with cream cheese in a food processor or blender. Return to saucepan and heat through.

• My note: I get a large bowl and puree in 3-4 batches, dividing the cream cheese into each batch, then return to the saucepan to heat through. Knowing this in advance will help.

This is a yummy almost decadent soup, for added richness use up to 8 ounces more cream cheese. I try and purchase the largest squash I can find and don't really measure, just use as much as I can. Great with bread or a green salad, this also would make an elegant first course to a fall dinner party, even those "who don't like squash" might find it tempting!

ENJOY!