Jen's Butternut Squash Soup

I've never been much of a squash fan, but I'm trying to branch out and embrace the squash. Last fall my friend Jen B. forced me to try making butternut squash soup. I was hesitant to say the least, given my dislike of all things squash (which may very well stem from my mom sneaking zucchini into everything when I was growing up), but I went ahead and tried it. The result? I LOVED it!! It was tasty and creamy and yummy and tasted like fall. I couldn't wait for fall this year to start making it again. I almost bought a butternut squash a couple weeks ago at the regular grocery store but decided to hold off because I wasn't going to be able to make the soup before we went out of town. Man alive, was I glad I waited because Trader Joe's had them for $1.49 each. EACH!!!!!!!!!!! Do you know what an awesome deal that is?! Everywhere else I'd seen them they were $0.99 per pound, and some of those can be big suckers! I only bought one at the time and kind of kicked myself when I got home for not getting more. I went back this week and got four--although two were for my friend Jen A..

This soup is so, so, so easy to make and equally tasty! Jen's original recipe called for two squash, but when I first made it I cut it in half in case I didn't like it. I cut it in half this time as well because I knew I'd be the only one in my house eating it. So, if you want the full recipe check out the link, but I'm going to post the half version.

Jen's Butternut Squash Soup

1 whole butternut squash
olive oil
salt
pepper
nutmeg
garlic powder
3 tablespoons chopped onion
2 tablespoons butter (not margarine)
2 cups chicken or vegetable broth
1/4 teaspoon dried marjoram
1/8 teaspoon ground black pepper
Dash ground cayenne pepper
1/2 package cream cheese

Roast Butternut Squash on a cookie sheet as follows: First, season with olive oil, salt, pepper, nutmeg, and garlic powder. Then, roast halved squash face down for 25 minutes and then face up for 25 minutes @ 375 degrees for a total of 50 minutes roasting time. When cool enough to handle, peel squash, and cut into chunks.

In a large saucepan, saute onions in margarine until tender. Add squash, chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; add cream cheese.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

*****

I've been eating this for my lunch this past week, but I'll probably freeze some to have on hand for later. I ended up adding in more chicken broth because it was REALLY thick after I blended it. Actually I used my immersion blender right in the saucepan. When I've reheated it in the microwave it's come out really thick, too, so I don't know if I should have added even more chicken broth or just added some in each time I've reheated it.

Go to Trader Joe's (if you have one near you), get a butternut squash, and make this right now!! Today! Hurry!