Last Fall, I had the most delightful butternut squash soup at a restaurant in our favorite Michigan town. It was my first time eating a squash soup and I was sold!!! The rich flavor was perfect for a chilly day. There was no doubt in my mind, I would make a batch this season and a lady at work had the prefect recipe. I tweaked it a tad. As I was eating some from the pot, I thought to myself this would be the perfect soup to have with left over turkey sandwiches after Thanksgiving. I know i'm always looking for other ways to have the leftovers and a sandwich is usually my favorite way. This is even better heated up, so I'm thinking, make a pot to have on hand, then after a long day of shopping or a day being cozy; warm up some soup and slap together a turkey sandwich and your belly and tastebuds will thank you!!
I don't know about you, but I love me some French fried onions, I grabbed some outta the cupboard, surprised I had not eaten them all right from the container, lol, and topped them on this soup along with a little grated sharp white cheddar cheese and the result
Cream cheese is what makes this recipe so delightful
What you'll need
BUTTERNUT SQUASH SOUP
6 tablespoons chopped white sweet onion
4 tablespoons sweet salted butter
1 medium butternut squash, peeled and cubed
1 (32oz) box chicken broth
4 teaspoons chicken base to 4 chicken bouillon cubes
1/4 teaspoon marjoram
1/8 teaspoon nutmeg, optional
1/4 teaspoon ground black pepper
1 (8oz) package cream cheese, cut into 4-5 cubes
In a large saucepan, sauce the onions in the butter until tender. Add the squash, broth, and all the other ingredients except the cream cheese to the saucepan. Bring to a boil and cook the squash until tender. Working in 4-5 batches, puree a spoonful of the squash with a piece of the cream cheese until smooth. I put each of these purees in a large bowl and then when finished, return it all to the saucepan. Heat througoughly but do not boil. Garnish with things like french Fried Onion, grated white Cheddar cheese....Serve with sandwiches or a salad.
After you have peeled and cored the squash, cut it up in chunks about this size
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