Butternut Squash Soup

(K. Robinson)

1/2 onion, chopped
4 Tablespoons butter
6 cups peeled and cubed butternut squash
3 cups chicken broth
4 cubes chicken bouillon
1/2 teaspoon Basil
1 teaspoon Nutmeg
1/4 teaspoon Ground Black Pepper
1/8 teaspoon Ground Cayenne Pepper 
2 eight oz packages of cream cheese (I use 1 package first, then see how creamy it is before adding any of the second - it's really about preference.)

Directions: In large saucepan, saute onions in butter until translucent and tender. Add raw cubed squash, broth, bouillon, basil, nutmeg, black pepper, and cayenne pepper. Bring to a boil. Cook on med heat after it comes to a boil. Cook for 20 minutes, or until squash is tender.

Next, puree squash, broth and cream cheese together in a blender. *Personal Method --> It can get messy if you try to do it all at once, so I like to do this a cup or 2 at a time (1 or 2 cups broth, 1-2 cups cubed squash and a quarter to half of the 8 oz cream cheese package). Blend till smooth and then pour into large sauce pan or pot. Repeat process until all the squash, broth and cream cheese have been blended. If you think it needs to be creamier, I ladle more of the soup back into the blender and blend the 2nd package of cream cheese into it. Incorporate with the rest of the pot.

Re-heat soup, but do not allow to boil. Serve with warm rolls. Garnish with parsley (optional)