It FINALLY feels like fall in Las Vegas and I'm so ready for a change of pace and weather. I never thought I'd be so happy for summer to be over. It's without a doubt my favorite season in California, but this Vegas heat--man it's something else and I never realized how wonderful it is to just be able to stand outside whenever you want to.
For a couple years now I've been looking for a butternut squash soup recipe and I think this is the one! The next time I make it I think I'm gonna try adding some chopped potatoes in with the butternut squash, but I think it's a keeper as is.
Butternut Squash Soup
Yield: 4-6 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: about 1 hour
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash (about 1 regular-sized squash)
3 cups chicken broth
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 8-ounce package cream cheese
In a large saucepan, saute onions in butter until tender. Add butternut squash, chicken broth, oregano, black pepper, and cayenne pepper. Bring to a boil. Cook 20 minutes, or until squash is tender.
Use an immersion blender to puree squash and cream cheese until smooth. (Alternately, you may puree in batches using a blender or food processor.) Return to saucepan and heat through. Do not allow to boil.