If you are like many gardeners, you probably have a few butternut squash tucked away in your root cellar or other winter storage area. Here at the Bountiful Blessing Farm, we have an ample supply of Butternut squash set aside for ourselves this winter. This is one of my wife's favorite recipes.
Butternut Squash Soup
Makes 6 servings
6 Tbsp chopped onion
1/4 c butter
6 cups peeled and cubed butternut
3 cups chicken broth
1/2 tsp salt
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp cayenne pepper
8 ounces cream cheese, in pieces
1. Cook onions in butter in pot until tender. Add squash, broth, marjoram, black pepper and cayenne pepper. Bring to boil; reduce heat and simmer,
partially covered, 20 minutes or until squash is tender.
2. Puree squash. Return to saucepan. Add cream cheese, and heat, stirring occasionally, until cheese is melted and soup is very hot. Add more broth or water if needed to achieve desired consistency. Do not allow to boil.