Butternut Squash Soup

Recipe from Leslie Koyle

Everyone I have made this soup for just raves about it. It's the perfect soup for a chilly fall day!

Ingredients:

6 Tbsp. chopped onion

4 Tbsp. butter

6 cups peeled, cubed squash (about 5 pounds)

3 cans chicken broth

1/2 tsp. marjoram

1/8 tsp. Cayenne pepper

Pepper to taste

4-6 oz. cream cheese

Saute the onions in butter until translucent. Add the squash, chicken broth, and spices. Let it boil for 20 minutes, or until the squash is fully tender. Remove from heat. Add the cream cheese, let it melt a little. Puree in batches. Return to pot and heat through (if it is too thick, add a little milk.)

To roast the squash, cut in half and seed. Brush with oil, add salt and pepper. Place face down in a glass pan and bake for 45-60 minutes at 350. When cool, scoop out the squash, cut into rough cubes.