I had this yummy soup at a friend's Birthday luncheon. I wanted to lick my bowl clean, but I refrained! Instead I went home and called Holly for the recipe, so I could make my own big pot of soup. Unfortunately the kids didn't care too much for it, but Dave and I licked our bowls clean!
Creamy Butternut Squash Soup
Thanks Holly for the recipe!
1 large butternut squash (or 2 small)
2 cloves garlic-minced
1 small onion-chopped
4 Tb butter
2 cup water
1 cup apple cider (or water if you don't have any cider)
4 cubes chicken bouillon
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp cayenne pepper (if your doubling recipe don't double this, it will be too spicy!)
1 granny smith apple
1/2 tsp nutmeg
4 oz. cream cheese
Carefully cut squash in half. Place on cookie sheet lined with foil, skin side facing up. Bake at 350 degrees for 1 hour or until tender. Meanwhile, in a large pot saute onions in butter until soft.
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp cayenne pepper (if your doubling recipe don't double this, it will be too spicy!)
1 granny smith apple
1/2 tsp nutmeg
4 oz. cream cheese
Carefully cut squash in half. Place on cookie sheet lined with foil, skin side facing up. Bake at 350 degrees for 1 hour or until tender. Meanwhile, in a large pot saute onions in butter until soft.
Peel and core apple. Microwave on high until apple is soft and tender. Add to onion in soup pot. When squash in done scrape out with a spoon and add to pot. Add the rest of the ingredients EXCEPT the cream cheese.
Bring soup to a low boil for 10 to 20 minutes. Turn off heat. Blend in cream cheese with a hand held immersion blender--Or-- add 2 cups of soup in regular blender with the cream cheese, then pour back into soup pot stirring to incorporate. Keep soup warm, but don't boil.
