I thought this would be a good dish to kick off the official start of the fall season. I found this recipe a couple of years ago when i got my wisdom teeth yanked out. It was the only thing that really made me feel better. It's creamy, delicious and good for you.
1 Butternut Squash- cooked, skinned, cubed (or 2 Stahlbush Farms frozen bags)
Vegetable Broth - 1 qt.
Cream Cheese - 8 oz.
Brown Sugar- 1/3 cup
Cinnamon- to taste
Ginger- to taste
Salt & Pepper- to taste
Nutmeg- optional
Cayenne Pepper- optional
Either cook butternut squash in oven 30 minutes.
OR cook 2 bags of frozen squash in the microwave. Sprinkle squash cubes with water, cover with Saran-wrap and microwave until warmed through.
Set aside any butternut squash chunks you want to incorporate in the soup, if any.
Sauté onion in a little bit of butter until tender.
In blender or food processor, blend cooked squash, cooked onion, broth, cream cheese, brown sugar, ginger, cinnamon, and pepper until smooth.
Heat in on stove until warm.
Top with dollop of sour cream and serve.
Tip: If you think it's too thin, you can stir in a roux (mix of melted butter & flour).
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