Wednesday, January 19, 2011

Butternut Squash Soup

This was hearty and flavorful, and 5 out of 6 Ryersons enjoyed it!

2 butternut squash
6 Tbl chopped onion
4 Tbl butter
1 apple - peeled and cubed
3 cups chicken broth
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp chili powder
1 8oz package cream cheese

Half the squash and scoop out the seeds. Sprinkle with salt and pepper. Place cut side down on a cookie sheet and roast until tender. (Mine were smaller, but took about 45 minutes at 400 degrees.) Let cool down a bit, then scoop out all the pulp.

When the squash is almost done, saute the onions in the butter in a big pot. Add the apple, water and spices. Bring to a boil, cover, and cook about 15 minutes, or until the apple is soft. Add the cooked squash and let simmer a few more minutes.

Puree the soup and cream cheese together in batches in a food processor or blender. Return to the pot and heat through, but do not boil.


javajill said...

What silly person objected?

Suzanne said...

Zachary. After all, it didn't look like mac and cheese, oatmeal, or PB&J.