Butternut Squash Soup

Butternut Squash Soup

Modified from this recipe

1 medium onion, chopped

4 Tbls. butter

1 butternut squash (2.5-3 lbs)

3 cups water*

4 cubes chicken bouillon*

1/2 tsp. dried marjoram

1/4 tsp. ground black pepper

1/8 tsp. ground cayenne pepper (or chipotle chile powder, for a more smokey flavor)

4 oz. cream cheese

1. Cut the squash in half and clean it.  Place flat side down on a baking sheet and bake at 350 degrees for 45 minutes.  When cool enough, remove skin.

2.I n a large saucepan, saute onions in butter until tender.  Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.  Stir and heat until ingredients are warmed thoroughly.

3. 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. *If you have a bigger squash, this might be a bit thick.  If so, dissolve an additional bouillon cube in another cup of warm water and add in small amounts until soup reaches desired consistency.

Comments:
This has become a family favorite recipe--our two year old loves it and even our 8-month-old son loves it (without the cayenne/chipotle powder).  It goes really well paired with your favorite sandwich, which is grilled cheese in my daughter's case.