Butternut squash soup

Isn't soup delicious in the fall? There's something so comforting about letting its smells infiltrate the house while it cooks and then gobbling down a big warm bowlful. Especially when the weather outside is crisp. And there are so many soup options! Chili, stew, creamy, spicy, ricey, the list goes on and on.

If you are looking for a tasty creamy soup option, this recipe is perfect!

Are you familiar with Jimmy and Jerry Gourd? If you know them, then you will know which squash to buy at the grocery store. Because guess what? Squash isn't always labeled at the grocery store, so you have to brush up on your squash knowledge before you get there.

Purchase the biggest Jimmy Gourd, also sometimes referred to as Butternut squash, you can find. You will want a total of about 2 pounds. Then peel and cut it into cubes.

When Jimmy is all chopped up, he resembles cantaloupe, or maybe cheddar cheese, don't you think?

Chop half of a small onion.

In a large saucepan, melt 4 Tablespoons of butter. Add the chopped onion and saute on Medium heat until tender.

Add to it:

6 cups (2 lbs) peeled and cubed Butternut squash

3 cups water

4 cubes chicken bouillon

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/4 teaspoon ground cayenne pepper

Bring to a boil and cook for 15-20 minutes, or until squash is tender.

In batches, puree the squash mixture with 8 oz. cream cheese in a blender or food processor until smooth.

Pour each batch into a large bowl until the saucepan is available again.

Return to saucepan and heat to serving temperature. Avoid boiling.

And please don't tell Jerry that I put his friend (or are they brothers? cousins?) into a blender.

Click here for a printable recipe!