Sorry, title is an inside joke, but this is the recipe for my sister Kelly and my Uncle Phil’s favorite soup that I make for them. It has been given as a “get well”, “happy birthday”, and “things will get better gift”. The spiciness can be adjusted for taste. The 1/8 teaspoon cayenne as shown is perfect for me, but Kelly and Uncle Phil like it a tad more spicy.
The hardest part of the whole process is peeling the darn thing! Butternut squash is oddly shaped and a standard peeler cannot cut through the skin. For the longest time I “shaved” the squash with a sharp knife – effective but dangerous for my fingers! Then my mom bought me a heavy duty vegetable peeler and now it is easy breezy.
This is a perfect fall soup – warm, filling, and colorful. It also freezes well for up to 3 months.
Butternut Squash Soup
6 Tbsp. chopped onion
4 Tbsp. butter
6 cups peeled and cubed butternut squash
3 cups chicken broth or stock (gluten free like Kitchen Basics or Aldi brand)
1/2 tsp. marjoram
1/4 tsp. black pepper
1/8 to 1/4 tsp cayenne pepper
1 (8 oz.) pkg of cream cheese (works best at room temp)
In a LARGE saucepan, saute onions in butter until tender. Add squash, chicken broth, marjoram, black pepper and cayenne. Bring to a boil. Reduce heat, cover and cook about 20-30 minutes until squash is tender.
Puree the squash mixture and cream cheese in a blender or food processor in batches until smooth.
Return to saucepan and heat through – do not allow to boil.
Serve immediately or freeze up to 3 months.
Hope you enjoy!