Soup for a Cold Winter's Night

This first full week of January delivered frigid temperatures and snow to the area - a great opportunity to make stew or soup. I opted  to make butternut squash soup.  The recipe below is originally from allrecipes.com, but I have modified it. This recipe serves 6.

Ingredients:
6 tablespoons chopped onion
4 tablespoons butter
6 cups squash (roughly a 2 pound 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
1 (8 ounce) package cream  cheese

Directions:

1. Preheat oven to 350 degrees F
2. Wash butternut squash. Cut butternut squash in half lengthwise, remove seeds
3. Place butternut squash flesh down in roasting pan; brush butternut squash exterior  , with vegetable or canola oil.  Place roasting pan in oven and roast squash for approximately 40 minutes or squash is tender. Remove from oven and allow to cool. The skin will peel off easily.
4. While squash is cooling, in a large saucepan sauté onions until tender (I let mine cook about 15 minutes).
5. Add water, bouillon, marjoram, black pepper, cayenne pepper,  squash to  sauce pan. Bring to boil; cook 20 minutes.
6. Puree squash and cream cheese in a food processor or blender in batches until smooth. Return mixture to saucepan and heat through. Do not allow to boil.

I think this version of butternut squash soup is savory and reminiscent  of good  butternut squash soup served in restaurants. If you make this at home, please let me know what you think of the final product.

Be well,

Technicolor girl


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