Butternut Squash Soup

This is my version of about 5 different recipes that I read and liked!

1 package of pre-chopped butternut squash
OR
1-2 whole butternut squash
Olive Oil
Salt and Pepper

1/4 c. Chopped onion
4 pats of Butter (real stuff adds to the richness)
3 cups of chicken stock
1/2 tsp.(ish) marjoram
1/2 tsp. (ish) curry powder
1/8 tsp black pepper (3-4 good turns of the grinder)
1/3 of a bar of Cream Cheese or 1/4-1/2 c. half and half

1. Roasting the squash in oven! **Pre-spray what ever you are using to roast on, my sister Jeanne would line a baking dish with foil and spray it (easy clean-up).** I use a cookie sheet, and dump the pre-cut squash on the sheet. If you are starting from whole butternut squashes you will need to split them in 1/2, clean out the seeds and place them on the baking sheet. Drizzle with olive oil, sprinke with salt and pepper. Now if you buy the pre-chopped from Costco then you just roast for about 20 min, the halved whole squashes are going to take up to an hour to roast (they are done when the flesh is tender and easy to scoop out from the skin).

**Note on roasting: this step adds an extra layer of flavor... you can skip and boil the squash, but this is a wonderful and easy step to do.**

2. In a large sauce pan (or dutch oven), you want to melt the butter and saute the onions until they are translucent and yummy! They add the chicken stock, and spices. I should have allowed the spices to bloom in a slow simmer, instead I was hungry and added the roasted squash. I let it all heat through, then it was off to the blender.

3. The secret to blending hot soup is to not over fill the blender, and allow for ventilation. Blend the soup until smooth, and add the cream cheese. I tasted my soup at this point and added a little more salt and pepper. If you want your recipe creamier, add more cream cheese, we loved it with just a little (one recipe called for 2 bricks of cream cheese, holy cow!!).

4. Return the soup to the pan and allow to heat through. I didn't (did I mention that I was too hungry?) and served it up... it was sooo good. My only critique was that the spices hadn't fully developed, BUT that will make it even better on the second day.

Let me know what you do differently and how you like this!

Sarah