This creamy, healthy soup was so easy to make! I love cooking in the fall, the squashes make it all so fun!
1 butternut squash, cut into uniform pieces and roasted til soft
4 Tbs diced onions
2 Tbs unsalted butter
4 cups low salt chicken broth
1/4 tsp fresh ground black pepper
1/8 tsp cayenne pepper (or to taste)
4 oz cream cheese
I roasted the squash FIRST (love the roasted flavor!) Then I heated the squash in the broth. Buttt, you can cook the squash IN the broth, and then proceed from there..
So, this is my method: (yes there is a method to my madness!)
Roast the squash, let cool slightly.
While squash is roasting, melt butter in dutch oven, add the onions, and cook til translucent. Do not let them brown!
Add squash to the dutch oven, and the broth and black/cayenne pepper. Heat over medium/low heat for about 10 minutes, til warm, but NOT boiling.
Add in the cream cheese. I then used an immersion blender to make the soup creamy – and save time!
Serve immediately, I put another sprinkle of cayenne pepper on the top 🙂
As always – enjoy!