Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup

2 large Butternut Squash or about 2 lbs/ 6 cups after peeled

1 Tbsp Olive Oil

1 Tsp. Salt

1/2 Tsp. Pepper

2 Tsp. Minced Garlic

1/2 Onion, chopped

4 tbsp. Butter

3 c. Chicken Broth

1/2 tsp. marjoram (dried)

1/4 tsp. black pepper

1/8 tsp. cayenne pepper

dash of nutmeg

dash of cinnamon
6 oz cream cheese

Preheat oven to 350 degrees.

Clean squash and cut into 8 pieces and place in baking dish.

Sprinkle squash with olive oil, salt, pepper and minced garlic.

Place in preheated oven and roast for 1 hour, 15 minutes.

Remove skin from squash (an additional minute in the microwave will help if skin is stubborn)

Meanwhile, saute onions and butter in a large stock pot until tender.  

Add spices and chicken broth.  Bring to a simmer.

Puree squash and cream cheese in a food processor or blender.  (I use a blender.)  

Blend until very smooth.

Add squash to soup mixture and heat through but do not boil.

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