Butternut Squash Soup

I tasted my first Butternut Squash soup at Wolfgang Puck Express Cafe in the basement of downtown Macy's. I had just got my braces adjusted and my teeth was too sore to eat anything and I was hungry. So I ordered this soup from the menu... and my oh my, it was sooooo good! I have never had butternut squash soup before, so this was definitely a nice surprise. Ever since then, I am in love with this soup. And everytime I see it on any restaurant's menu, I would almost guarantee to order it! But today, I've decided to try making it...so I searched online for the best recipe. I got this recipe from allrecipes.com. It's a very good recipe - very easy and exact. The soup has a good consistency and seasong. This is my deliiissssh homemade butternut squash soup!!

In case you don't know what a butternut squash looks like - it's like this!



Recipe (serves 6)
Ingredients

• 6 cups of butternut squash (2 lbs)
• 6 tablespoon of chopped onions
• 4 tablespoon of butter or margarine
• 3 cups of water
• 4 cubes of chicken bouillion
• 1/2 teaspoon of ground marjoram
• 1/4 teaspoon of ground pepper
• 1/8 teaspoon of cayenne pepper
• 4 ounces of Cream Cheese

Instructions

• Cut the butternut squash into 1/2. Remove seeds and pulp. Face down, put the squash into a baking pan & into the oven for 40 minutes at 350 degrees
• After it becomes soft, scrape squash out from skin
• In a small pot, melt butter and sautee onions until tender
• Add water, chicken bouillon, marjoram, ground pepper, cayenne pepper
• Transfer the mixture into a blender, add squash and cream cheese
• Puree for 30 seconds
• Transfer the mixture into the small pot and heat to a simmer (do not boil)
• Serve and enjoy!