Creamy Butternut Squash Soup Recipe
What could be better than a savory soup to warm you up this winter? Here's a good one.
- 1 large chopped onion
- 1T butter (or more if you like)
- 8oz. cream cheese softened
- 3 or 4 cups of chicken stock
- 32oz. butternut squash (about 6 cups)
- 1T. Better than Bouillon chicken base
- Salt and pepper to taste
1. Peel and cube squash (remove seeds) – put it in a covered bowl with a little bit of water and microwave it until it is soft. If it is difficult to peel, put the whole squash in the microwave on high for about 2 minutes to soften it.
(Alternatively, you could roast the cubed squash in the oven. Toss with a tablespoon or two of olive oil and roast at 400 until the squash is browned and softened, about 30-40minutes.)
2. Saute the onions with the butter in a good-sized saucepan or pot until soft. Cube the cream cheese and toss into the pot with the onions and stir until the cream cheese is smooth and melted. Add in the chicken base and stir until combined.
3. Stir in the cooked squash from Step 1.
4. Transfer half of the cooked squash mixture to a blender and process until relatively smooth (depending on how you like it) with about a cup of the chicken stock.
5. Remove to your soup pot or other container and repeat with the remaining squash mixture and chicken broth. Add additional broth to your desired consistency. (The soup usually thickens upon standing so you may need to add more broth when reheating leftovers).
6. Add salt and pepper to taste.
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