Butternut Squash Soup

I’m a huge soup lover, but have had my fair share of failed butternut squash soups either off the shelf or from the market.  I planned for a section in my garden for this invasive gourd just to try my shot of making my own version.  After harvesting the baby squash (before the first freeze) I was so excited and roasted them with butter and brown sugar….the house smelled incredible.  The rest of the steps of my journey are below, and boy it is a filling meal in a cup.  I couldn’t get over the aromas and flavors of every bit from a visually simple soup.  It’ll be hard to buy this off the shelf again, when I know how good it can be homemade.

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.