{ 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 }
- 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.
- 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*.
- 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.)
- 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.
- Add more salt & pepper as needed, and gradually add more cayenne until it’s as spicy as you like.
