Butternut Squash Soup

This is a great way to use up some winter squash.  My girls and I really enjoyed this recipe.

Butternut Squash Soup

Rated: From All Recipes Prep Time: 25 Minutes Cook Time: 35 Minutes Ready In: 1 Hour Servings: 6

"Cream cheese is blended into this pureed soup of winter squash and onion which have been cooked in a seasoned chicken stock."

INGREDIENTS:

6 tablespoons chopped onion 4 tablespoons margarine 6 cups peeled and cubed butternut squash 3 cups water

4 cubes chicken bouillon 1/2 teaspoon dried marjoram 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 2 (8 ounce) packages cream cheese

DIRECTIONS:

1.	In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2.	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. Here is another recipe I haven't actually tried but I thought it looked good.

Recipe from Cafe Zupas Blog (my favorite cafe in northern utah!)

{Roasted Butternut Squash Soup}

serves 4

3 1/2 cups roasted butternut squash [about a 3-4 lb squash pre-roasted}
4 cloves garlic
olive oil
salt and freshly ground black pepper
4-6 shallots, diced
4 cups chicken stock or vegetable stock
1/2 cup heavy cream
1 tbs fresh thyme

Drizzle olive oil and sprinkle salt and pepper on halved butternut squash, and un-peeled garlic cloves.  Place cut side down on a cookie sheet.

Bake at 375 degrees uncovered for 1 hour.

Remove Skin from squash, and peel garlic.

In a large pot, saute/sweat shallots in 1 tbs olive oil over medium, medium low heat until soft.

Add squash, garlic, thyme, and chicken stock to pot.  Stir then blend in batches in a blender and place blended soup in a new clean pot.  Salt and pepper to taste, add heavy cream and warm soup through.

Serve with crusty bread