Fall is here and there is nothing more comforting on a chilly, windy day in Kansas than a warm bowl of butternut squash soup!
Butternut squash is shaped like a large pear with a round base and a long narrow top, and is beige in color. The skin is inedible but fairly easy to remove with a vegetable peeler. The inside has an orange, fleshy pulp just beneath the seeds and a sweet, nutty flavor. Butternut squash is best stored outside of the refrigerator and because of it’s hard outer shell, it will keep for several weeks.
For the soup, I peeled the squash with a vegetable peeler, removed the seeds with a spoon, and cut it into similar size cubes for even cooking. The seeds can be saved for roasting, if you like. Then, in a large pan, I sautéed some onions in some butter, added the squash, water, and chicken bouillon and brought it all to a boil until the squash was tender, about 20 minutes. Now, for the good stuff! I added two 8 ounce packages of cream cheese, a dash of cayenne pepper and blended (you could also use an immersion blender).
Back into the pot to heat through (be sure not to allow it to come to a boil) and yummo! Serve me up a bowl of warm, creamy, butternut squash soup!
- 6 Tbsp onion, chopped
- 4 Tbsp butter
- 1 large butternut squash, peeled and cubed
- 3 cups water
- 3 cubes chicken bouillon
- 2 8 ounce packages cream cheese
- 1/8 tsp cayenne pepper
- In a large pot, saute onions in butter until tender
- Add squash, water, and bouillon and bring to a boil until squash is tender, about 20 minutes
- Add cream cheese and cayenne pepper to the pot
- Puree in blender or food processor until smooth
- Return to pot and heat through
- Do not allow soup to boil.