Butternut Squash Soup

Melt the butter in a large stock pot over medium heat. Add the onion and cook until translucent.

Add the chicken broth and spices and bring to a boil. Add the squash and cook until tender. This will take about twenty minutes.

Remove from heat. Add the brick of cream cheese and stir until melted. Use an immersion blender to mix the soup until very, very smooth. Or you can transfer the soup to a blender or food processor and process it in batches.

You can adjust the thickness of this soup by adding or subtracting some of the chicken broth. However, subtracting it will result in fewer servings.

Also you can save some major prep time by buying pre-cut squash. It’s available at Trader Joe’s and Costco in the fall. You can also put the squash on a tray, spray it with olive oil spray and bake it at 350F for about 15 minutes before making the soup. It gives it a deep, deep flavor.

This is my husband’s favorite food. He calls it an art, and my masterpiece. I don’t know about that, but it’s very tasty!