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.