Butternut Squash Soup

Butternut Squash Soup

Adapted from Edie Solari’s recipe

Ingredients:

4 tablespoons salted butter

1/2 small white or yellow onion, diced

6 cups peeled and cubed butternut squash

3 cups water

4 cubes or 4 teaspoons chicken bouillon (substitute garlic or vegetable for vegetarian swap)

1/2 teaspoon dried thyme

1/8 teaspoon cayenne pepper

1/2 teaspoon black pepper

1 teaspoon salt

8 ounces cream cheese

Directions:

1. Heat large stock pock over medium heat with butter. When butter is melted add onion sautéing until tender and translucent.

2. Add squash, water, bouillon, thyme, cayenne pepper, black pepper, and salt. Bring to a boil and cook for 12-15 minutes or until squash is tender. Stir occasionally.

3. Remove the pot from heat and allow to cool slightly before pureeing with cream cheese using a blender or emersion blender. Return pan to heat and serve when the desired temperature is reached.

4. Top with dried cherries, pumpkin seeds, candied walnuts, or grated parmesan.

Serves 6.