CREAMY Butternut Squash Soup

From the kitchen of Linda Spiker

Yum, nothing says fall like a beautiful soup! This recipe makes 4 large (OR 8 small) bowls of soup. It is sweet and creamy with just a little kick! Sometimes I will serve it in a bread bowl with a light salad.

Brie and I have made this, and it IS yummy. Go heavy when measuring the butternut squash.

3 cloves of minced garlic

1 medium chopped yellow onion

2 tablespoons butter

6-7 cups butternut squash (peeled and cubed) (buy pre-cubed butternut squash at Costco)

32 oz chicken broth

1/2 teaspoon ground black pepper

½ teaspoon dried marjoram

1/8 teaspoon cayenne pepper

8 oz cream cheese

1 cup half and half

sea salt to taste

toasted pine nuts, chives for garnish (optional)

In large pan, bring to boil broth, squash, marjoram, black pepper and cayenne pepper. Simmer for 15 minutes or until butternut squash is very tender. While squash is simmering,

saute onion in a small pan with garlic and butter till soft. When squash is soft add sautéed onions, cream cheese and half and half to squash mixture. Puree in blender until smooth. You may have to split into portions to fit your blender. Return to pot and heat thru. Do not bring to a boil again. Add salt to taste. Garnish with chives and toasted pine nuts. Yum!