It’s true. You’ll want to put your face in it. Drink down its creamy, smooth texture and sweetness.
Remember how I roasted the squash with brown sugar and butter and spices last week? I’m sure using the roasted squash leftovers for this recipe had something to do with it. But, there’s more…
Isn’t everything better with an entire block of cream cheese melted in with it? Right…(head nodding).
Step One is to chop and sauté a large onion.
Step Two: While that’s cooking, remove the leftover roasted squash from the refrigerator and warm it just a little in the microwave. Dump into a food processor and whirl it around until smooth.
Step Three: Dump all remaining ingredients in with the cooked onions.
Yes, even the cold block of cream cheese.
Stir everything around as you warm over medium heat. Cook for about 20 minutes…until onion is completely soft. You probably need to get your whisk to work on that cream cheese that’s now melted into chunks.
When cream cheese is worked well into the soup, it’s ready. No, don’t! If you put your face in this, you’ll ruin it for everyone else!
Here’s your bowl. (Lower face now.)
Here’s your recipe to print and share. 🙂
- Roasted Squash:
- One butternut squash, quartered
- 2 Tablespoons butter
- 6 Tablespoons brown sugar
- ⅛ tsp each of salt, cinnamon, ground nutmeg, and pepper
- 4 cups of squash puree from roasting
- large onion, chopped
- 1 Tablespoon olive oil
- 32 oz. chicken broth
- 8 oz. block cream cheese
- ¼ teaspoon dried leaf marjoram
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- Pierce whole butternut squash with sharp knife several places and microwave on high for 5 minutes.
- Remove from microwave and quarter squash.
- Spread butter over cut butternut squash sections, sprinkle with spices and brown sugar, and bake in 350 degree oven, uncovered, for one hour.
- After baked and cooled, scoop squash from skin (about 4 cups) and process in food process until smooth.
- Chop onion and saute in large pot with olive oil until tender. Add squash puree and all other ingredients to pot and warm on medium heat. As soup cooks, whisk cream cheese to get a nice creamy texture. Stir often to prevent sticking.
The directions for roasting the squash is included in the recipe, and it takes a couple of hours to do it all together. But, if you roast the squash one night (like I did) and make soup the next, it’ll should take around 30 minutes to make.
So easy…and delicious warmed from the freezer on a cool autumn night. Mmmm…..
Don’t you want to dive in?