Butternut squash soup

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

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?

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

Butternut Squash Soup

Creamy, tasty perfection!

Contributed by Megan Porta from pipandebby.com.

Published Oct. 26, 2010

Serves: 6

Total time: 1 hr 20 min

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Ingredients:

  • ½ of a small onion, chopped
  • 4 Tablespoons butter
  • 6 cups (2 lb) peeled and cubed butternut squash
  • 3 cups water
  • 4 chicken bouillon cubes
  • ½ teaspoon dried marjoram
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 1 8-oz. package cream cheese
Instructions:
  1. In a large saucepan, sauté onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to a boil; cook 15-20 minutes, or until squash is tender.
  2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Avoid boiling.