Maybe this is not a soup that you have ever made or tried, for me both of those were true. I probably NEVER would have ventured out and made this had I not be given a taste of it from a friend. I heated it up that night, thinking I would be eating it ALL myself. Nope. After everyone tried it I was left with 3 bites. No complaints, that was a good thing. I knew they would eat it IF I made it! This soup IS very rich, a small bowl will satisfy. Serve with a sandwich and you have a lovely fall meal.
(By the way this soup is very_____ (started with “c” and rhymes with “dreamy”.)
Thanks to Marijo and fam for having a green thumb and sharing some lovely butternut squash with me!!! I am SPOILED!! I have made this a few times and am quite thankful to add this delicious soup to my squash recipe file ~ thanks Marijo for sharing your soup with me….THUS making me NEED the recipe!
*This recipe of soup will yield you about 6 servings. (Well, unless you boil it tooooo long, it will yield a bit less. *oppss* IF that would by chance happen to you, well, just add a bit more chicken bouillon/water to get it to you desired thickness.)
* Check out the original recipe here at allrecipes. I did make some slight changes when I made it. It called for 2 (8 oz.) packages of cream cheese. I used 1 (8 oz.) package. That was fine. I used 4 oz. of 1/3 less fat and 4 oz. of the full fat stuff. Either one would be fine.
* IF you prefer to boil your squash and not roast it, check with the original recipe.
Butternut Squash Soup
1/2 of an onion, cut into chunks
3 garlic cloves, peeled and smashed
1 large carrot, peeled and cut up into chunks
6 c. butternut squash, peeled and cut up
4 TB. butter, melted
salt & pepper
3 c. water
4 chicken bouillon cubes
1/2 tsp. marjoram
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
8 oz. cream cheese
Put the cubed butternut squash, garlic and onion on a large sheet pan. Drizzle with melted butter and sprinkle with salt & pepper to taste. Roast in a 350° oven for 1 hour, till lightly browned and tender.
Put the squash mixture in a pot, add the water, chicken bouillon cubes, marjoram, black pepper and cayenne pepper. Bring this up to a boil. Simmer just a few minutes, you want the cubes to be dissolved but you REALLY don’t want to boil away all the broth…. Add an 8 oz. cream cheese. * Blend till smooth. Serve and Enjoy.
* If using a blender then blend in a few batches, remember to be careful because it IS hot. If using an immersion blender then you can do it right in your pot, being careful not to cover yourself WITH hot soup.*
Recipe from Marijo, adapted from allrecipes.