Butternut Squash Soup

I saw Sarah make this soup on her YouTube channel, and it immediately caught my attention. It sounded delicious—and it truly is. Even people who don’t usually enjoy squash end up loving this flavorful soup. Serve it with a slice of warm, crusty bread for the perfect comforting meal.

1 to 2 large Butternut squash

4 TBS butter

1 medium onion, chopped

4 to 5 cups chicken broth

1/4 tsp oregano

1/4 tsp basil

1/4 tsp pepper

2 tsp salt

1/8 tsp cayenne pepper

1 8 oz pkg cream cheese, cut into small cubes

Microwave the whole butternut squash for 4 minutes.  No need to even put it in a dish.

Remove from microwave and peel, cut in half, remove seeds and cube.  You will need 6 to 8 cups of cubed squash.

Add the butter and onions to a stock pot.  Saute onions until soft.  Add the cut-up squash to the stock pot.  Add 4 to 5 cups chicken broth, make sure the squash is covered in broth.  Add more broth if you need it.  Add the remaining ingredients except for the cream cheese.

Cover and cook for 20 minutes or until the squash is fork-tender. Stir to combine.  When squash is done, add the cubed cream cheese. Stir until cream cheese is mostly melted.  Slowly, puree with an immersion blender or carefully blend in a blender.  Make sure you remove the small cap in the cover of the blender and place a kitchen towel over the hole.  Fill the blender only half full of soup.  Start blending on LOW speed.  Pour soup out of the blender into a large bowl, continue blending the rest of the soup in small batches as noted above.  If you do not do this, please prepare to clean soup off of your ceiling and cupboards. You will definitely need to take a trip to the Emergency Room with burns on your hand and face. 😊 Thankfully, I had a smart Mom who taught me how to blend hot foods in a blender.

When all of the soup is blended, give it one good stir and serve.

Serves 6 to 8

Source:  Sarah Mwania-Our Tribe of Many (YouTube)

Kimberly