Tuesday, September 20, 2011

Soup, soup, soup!

I finally have found the inspiration to post another blog -- the perfect recipe!  While I've been making some new dishes since living in Dallas, I haven't found anything that I've particularly fallen in love with.  That all changed tonight. 

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!