Creamy Butternut Squash Soup

Creamy Butternut Squash Soup -

I held this recipe in my secret hiding for years, knowing that I absolutely had to share one day, but I know not wait for the perfect moment. Or maybe knowing need to be done a few dozen more times to really know how to explain how it is. I've done this for so many dates for lunch and dinner and everyone who tries it just begs for the recipe so here it is finally, there is always the glory so simple and delicious ... Ok well after I talk some more. You get me.

I think the key to love me this soup is that it's so damn easy. The good thing about creamy soups is that you cook all ingredients mashed together with an immersion blender (easiest!,) Or a regular blender, and there you have the dreamiest, creamiest soup of all time .

what makes this recipe so creamy you may ask? Well the list of ingredients is super short and simply butternut squash, onions, chicken and cheese ... .cream. Yep! Not a crazy amount, but enough to make it just a little rich and oh so dreamy. Salt and pepper are added of course, and a little spice from the pepper spray is what really puts on top. It is not too hot, but just a tiny kick that we all loved (even Hugo!)

So, add this to your fall meal range, you'll be glad you promised!

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Creamy Butternut Squash Soup

Ingredients

• 1 the medium sized onion, chopped
• 4 tablespoons butter or olive oil
• 1 medium butternut squash (about 2 lb. )
• 3 cups chicken or vegetable
• 1 8 oz pacakge of cream cheese
• salt and pepper to taste
• cayenne pepper to taste

Instructions

1. Preheat oven to 400F. Cut squash in half vertically. Water the open sides with olive oil and place face down on a cookie sheet. Roast for 40 minutes or until tender. Once cooked, cool, scoop out the inside of the squash, or cubed, whichever is easier and set aside.
2. When the squash is cooked and cooled, sauté onions in butter or oil until soft and golden. Add broth and pumpkin and bring the broth to a boil. Reduce heat and simmer for about 5 minutes *.
3. Add salt and pepper and a pinch of cayenne pepper (you can add later.) Use your immersion blender if you have to puree the soup until smooth. (Or batch processes in a normal mixer.)
4. Add the cream cheese, a piece or two at a time, and continue to puree until smooth like silk. Return all the soup to the pot if you used a regular blender and simmer for a few minutes, stirring all the flavors to marry.
5. Add more salt and pepper if necessary, and gradually add more cayenne until it is as spicy as you like.

notes

* Another option with the squash is to peel and cut into cubes, raw and then just throw it in broth, cook for about 20 minutes. It seemed so much more work, such as peeling raw squash is not a picnic. You can do it that way if you prefer

Recipe adapted :. All revenue

3.5.3208

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