About two weeks ago I decided to try a new soup recipe. The ingredients sat in my kitchen for weeks while I neglected the stove, this blog, and my own joy and satisfaction from cooking was a fond but distant memory. As I drove home from work tonight, I chose to cook instead going for a run.... and boy, I'm glad I did!
I assume the butternut squash I used was still fresh even though it had been untouched since coming home from the grocery store weeks ago. (oops). This soup is EASY-PEASY. I wasn't even sure I would like butternut squash, but since I know I enjoy eating other squash, I thought this recipe was something worth trying.
Next time I make this, I'm going to try roasting the squash in the oven for 40 minutes with olive oil, salt, pepper, and garlic. And I might add an extra 1/2 cup or so of chicken stock. After adding in the cream cheese, it thickens up a bit, so the extra liquid might help it out. I'm excited to try this soup tomorrow after the flavors have blended together overnight. Yum!
Enjoy!
Butternut Squash Soup
6 cups peeled and cooked butternut squash (about a 2 lb squash)
3/4 medium yellow onion, chopped
4 tablespoons butter
1/2 teaspoon dried marjoram
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon black pepper
3 cups chicken stock
8 ounces philadelphia cream cheese
1. Cut butternut squash in half and scoop out seeds. Place cut side down on plate and microwave 8-10 minutes.
2. Let squash cool to touch and then peel away skin and cube.
3. In a large pot over medium heat, sautee onions with butter until tender.
4. Add in cubed squash, dried marjoram, cayenne, paprika, black pepper, and chicken stock. Bring to a boil and simmer for 12-15 minutes. Squash should be fully cooked and tender by now.
5. Puree squash soup and cream cheese in a blender or food processor.
6. Return to pot to slightly warm again. Do not let boil.
Bon appetit!!!!
Everything in the pot before I stirred it up. Such pretty fall colors.
Butternut squash soup!
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