Week 24: Butternut Squash Soup

Have I mentioned how great Abby is at not only finding foods that we don't have experience cooking, but also choosing foods that we haven't EATEN? She sure is.

This week she showed up with some beautiful butternut squash, and I was so excited to hear that we were making butternut squash soup!

INGREDIENTS
6 tablespoons chopped onion (we probably used more than this, knowing us)
4 tablespoons butter
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8-ounce) packages cream cheese

DIRECTIONS
In a large saucepan, saute onions in the butter until tender. Add squash, water, bouillon, black pepper, and cayenne pepper. Bring to a boil. Cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to the saucepan, and heat through. Do not allow to boil.