Food Squire

Creamy Butternut Squash Soup

{ Ingredients }

  • 1 medium sized onion, chopped
  • 4 tablespoons butter or olive oil
  • 1 medium sized butternut squash (about 2 lb.)
  • 3 cups of chicken or vegetable stock
  • 1 8 oz pacakge of cream cheese
  • salt & pepper to taste
  • cayenne pepper to taste

 

 

{ Instructions }

  1. Preheat oven to 400F. Slice the squash in half vertically. Drizzle the open sides with olive oil and place face down on a cookie sheet. Roast for 40 minutes or until tender. When cooked and cool, scoop out the inside of the squash, or cut into cubes, whichever is easier and set aside.
  2. When the squash is cooked and cooled, sauté the onions in the butter or oil until soft and golden. Add the broth and squash and bring the broth to a boil. Reduce the heat to low and simmer for about 5 minutes*.
  3. Add salt & pepper and a dash of cayenne (you can add more later.) Use your immersion blender if you have one to pureé the soup until smooth. (Or process in batches in a normal blender.)
  4. Add the cream cheese, a chunk or two at a time, and continue to pureé until smooth as silk. Return all the soup to the pot if you used a regular blender and cook over low heat for a couple minutes as you stir to marry all the flavors.
  5. Add more salt & pepper as needed, and gradually add more cayenne until it’s as spicy as you like.
 
*Recipe from The Baker Chic

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