Butternut squash soup
Preparation time: 1 hr and 15 min
2 tablespoons butter
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 lb), peeled, seeded and cubed
2 cups chicken broth
1/2 teaspoon dried marjoram leaves
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1 package (8 oz) cream cheese, cubed
Additional chicken broth or water, if desired
1. In 3-quart saucepan, melt butter over medium heat. Cook onion in butter, stirring occasionally, until crisptender.
2. Add squash, broth, marjoram, black pepper and red pepper. Heat to boiling; reduce heat. Cover; simmer 12 to 15 minutes or until squash is tender. Remove from heat; cool slightly.
3. In blender or food processor, place one-third each of the soup mixture and cream cheese. Cover; blend on high speed until smooth, scraping down sides of blender if needed. Repeat twice with remaining soup mixture and cream cheese. Return mixture to saucepan. Heat over medium heat, stirring with whisk, until blended and hot (do not boil). Add additional broth if thinner consistency is desired.