Butternut Squash Soup

Description

Great fall recipe. Makes about 10 servings, depending on size of bowl and number of times back to the pot!

Ingredients

• 2 butternut squash
• 1 large onion, chopped
• 8 tbsp. margarine
• 6 c. water
• 8 cubes chicken bouillon
• 1/8 tsp. nutmeg
• 1/2 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 2 8 oz. packages cream cheese, softened

Preparation

• Get a large baking dish and a large saucepan.
• Set up a blender or food processor.
• Preheat oven to 350 degrees.

Directions

• In a large baking dish filled with about 2-3 inches of water, bake the butternut squash at 350 degrees for 65-70 minutes, or until squash is soft, peelable, and easy to cut through.
• Let squash cool, then peel/scoop out and cut into smaller pieces.
• In a large saucepan, saute onions in margarine until tender.
• Add squash, water, bouillon, nutmeg, black pepper, and cayenne pepper to the saucepan.
• Bring to a boil and cook for about 10 minutes, or until the squash is tender.
• Puree the squash mixture and the cream cheese in the blender in batches until smooth.
• Return the mixture to the saucepan and heat through. Do not allow it to boil.

Source

While on a substitute teaching assignment in November 2007, Wendy got this recipe from one of the teachers at Simpson Middle School.