Butternut Squash Soup
Butternut squash soup has a natural sweetness, creamy, rich texture and a little zing from the cayenne pepper.
INGREDIENTS:
6 cups cubed butternut squash
1 onion, diced
4 Tbsp. butter
3 cups chicken broth
2 8-oz. packages cream cheese
¼ tsp. black pepper
1/8 – ¼ tsp. cayenne pepper (to taste)
PREPARATION:
- Sautee onion in butter in a large pot until translucent.
- Add squash, broth, black pepper and cayenne. Cook for 20 minutes or until squash is soft.
- Add cooked squash and cream cheese to food processor, pureeing in batches.
- Return soup to pot and reheat, but do not boil.
- Serve with a light sprinkle of cayenne on top.
