Butternut Squash Soup
Shamefully snagged from AllRecipes (but then tweaked so much it's almost my own). This is the recipe:
1/4 cup chopped onion
1 clove chopped garlic
1/4 cup margarine or butter, melted (butter is better, of course)
2 medium sized butternut squash (about 6 cups after cooking and peeling)
3 cups chicken broth
1/2 tsp dried marjoram
1/8 tsp ground cumin
1/8 - 1/4 tsp cayenne pepper (depending on your taste for spice)
1 package cream cheese or Neufchtel (8 oz)
Slice and core squash. Brush lightly with butter, setting remaining butter aside. Roast squash in a 425 degree oven 25 minutes or until tender. While squash cools, in a large soup pot, saute onions and garlic in remaining butter until clear and tender. Scoop squash from the skins, discard skins (duh). Add chicken broth and spices to the soup pot, bring to a boil. Add squash and remove from heat. Process soup with cream cheese in batches in the food processor until smooth. Return to soup pot and heat through (do not boil). 6 servings.
I double this recipe, but I like to have lots of leftovers. As with just about any squash recipe, any old squash or pumpkin will do. This time I used acorn squash, but butternut gives it a slightly nutty undertone that I love. A fantastic change from the usual sweet squash soups, this soup is creamy, spicy and wonderful, and completely tweakable. Imagine it with roasted red peppers. Diced asparagus. ..bacon... mmmmm...