Roasted Butternut Squash Soup

2 large Butternut Squash or about 2 lbs/ 6 cups after peeled
1 Tbsp Olive Oil
1 Tsp. Salt
1/2 Tsp. Pepper
2 Tsp. Minced Garlic
1/2 Onion, chopped
4 tbsp. Butter
3 c. Chicken Broth
1/2 tsp. marjoram (dried)
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
dash of nutmeg
dash of cinnamon 6 oz cream cheese

Preheat oven to 350 degrees.
Clean squash and cut into 8 pieces and place in baking dish.
Sprinkle squash with olive oil, salt, pepper and minced garlic.
Place in preheated oven and roast for 1 hour, 15 minutes.
Remove skin from squash (an additional minute in the microwave will help if skin is stubborn)
Meanwhile, saute onions and butter in a large stock pot until tender.  
Add spices and chicken broth.  Bring to a simmer.
Puree squash and cream cheese in a food processor or blender.  (I use a blender.)  
Blend until very smooth.
Add squash to soup mixture and heat through but do not boil.

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