Butternut Squash Soup

1 butternut squash
olive oil
1/2 an onion
chicken broth
cayenne pepper
cream cheese

Cut one butternut squash in half lengthwise and place it on a foil-lined cookie sheet, face up. Brush with olive oil and sprinkle with a few tablespoons of fresh minced garlic. Bake at 375 for about an hour. Remove from oven to let cool. Dice about 1/2 onion and saute in a little olive oil. Add a can of chicken broth and leave on the stove.
Dice and peel your butternut squash and add it to the chicken broth mixture. Add salt and pepper to taste and a dash of cayenne pepper. Bring to a boil, then reduce heat to low. Add about 6 oz. cream cheese, diced, and then puree with an immersion blender. If it's too thick, you can add some water.

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