{creamy butternut squash soup}

It's been a while since I posted a recipe around here.  I've been thinking that I need to get back to doing that every now and then.  

I'm trying to stretch my family a bit on veggies these days.  We seem to eat the same ones over and over and over again.  Well, 'tis the season for squash of all sorts, so we're eating squash this week!

Most of my kiddos will eat sweet potatoes pretty well, so I thought I'd try mashed squash with a little butter and brown sugar, as well as this creamy butternut squash soup.  It's got a little kick to it, but the cream cheese gives it a nice balance.  Josh, Olivia, and I all ate it last night, and it was very tasty!  

Creamy Butternut Squash Soup

1 butternut squash {you'll need about 5 cups cooked}

1/4 c. butter or margarine

1 small onion, chopped

1 garlic clove, minced

3 c. chicken broth

1/2 t. marjoram

1/4 t. black pepper

dash of cayenne pepper {optional}

8 oz. cream cheese

1.  Cut squash in half lengthwise, and scoop out the seeds and slime.  Place skin side down in a casserole dish {you may need 2 depending on the size of your squash}.  Put about an inch of water in each dish.  Place squash in 350 degree oven {uncovered}.  Bake for 30 minutes.  Flip squash so that the skin side is down, cover with foil, and bake for an additional 20-30 minutes or until squash is soft enough to scoop out with a spoon.  

2.  In a large saucepan, saute onions and garlic in butter or margarine until softened.  Add cooked squash, chicken broth, and spices.  Stir until combined.

3.  Ladle 1/2 of soup mixture into a blender with 1/2 of cream cheese.  Blend until smooth.  Repeat with remaining soup mixture and cream cheese.  Combine blended soup and enjoy.

Notes:

-This could be a bit on the spicy side for kiddos.  Leave out the cayenne pepper if you are looking to cut back on the spiciness.  

-I made this with an entire bar of cream cheese.  I think even half the amount of cream cheese would do the trick {and be healthier!}.  

-I'm guessing that this would freeze beautifully.  My suggestion would be to add the cream cheese when you're ready to reheat it!