Butternut Squash Soup
This soup has become a favorite of my family and friends. It is warm, creamy and filling...Perfect for a cold winter evening. Serve this with a crusty loaf of french bread and enjoy.
Ingredients:
- 2-3 lbs. butternut squash (peeled, seeded and chopped)
- 1 lg onion, chopped
- 2 tbsp butter
- 3 cans chicken broth
- 1 cup apple cider or juice
- 2 tsp Marjaram, dried
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ceyanne pepper
- 16 oz cream cheese
In a large soup pot, saute onion in butter until soft. Add all ingredients except cream cheese and bring to a boil, stirring occasionally. Reduce heat to simmer and cook for about 45 minutes or until squash is very soft. Using a blender or food processor, blend half of soup in batches with the cream cheese then return it to the pot. Simmer for another 10 - 15 minutes and serve.