This is a wonderful soup for the chilly days of fall. The squash gives it a gorgeous golden colour and cream cheese makes it wonderfully rich and silky. After taking their first bites tonight, the kids asked if we could have it for dinner every night.
- 1 small onion, diced
- 2 tbsp. butter or non-hydrogenated margarine
- 1 medium/large butternut squash, peeled and chopped into roughly 1 inch pieces
- 3 cups chicken stock (preferably organic)
- 1/2 tsp. dried marjoram
- several dashes of hot sauce (I like Frank’s Red Hot)
- 1 – 2 cups of cream cheese, depending on your taste (can be low fat)
- salt and pepper to taste
Saute the onion in the margarine until soft. Add the squash, stock, marjoram, and hot sauce. Return to a boil, and simmer for 15-20 minutes, until squash is soft.
Puree in batches with the cream cheese in a blender/food processor (or use an immersion blender), and return to the pot. Season with salt and pepper. Thin with a little more stock if necessary. Heat through gently (if this stuff boils it sends scorching hot blobs of soup flying into the air, which isn’t nearly as much fun as it sounds). Add a warm loaf of crusty bread and you’ve got a meal as comforting as they come.
To see some other delicious and healthy dishes, check out Sweetnicks’ ARF/5-A-Day roundup on Tuesday nights.