The Fall of Soups

This fall, Tyler and I decided we will try a new soup each week. About every other week since last fall I have made chili soup, a big time favorite of Tyler's. We are finally starting to branch out! :-) This week a friend from church recommended the soup below after I shared how much squash I have and how my husband despises it. I altered the spices and a few of the other ingredients and voila! Guess what?? Tyler took a bite and said, "Wow!" 

Butternut Squash Soup

6 Tbsp chopped onions

4 Tbsp organic butter

1 medium to large, peeled and cubed butternut squash

4 cups vegetable broth

1/4 tsp basil

1/4 tsp oregano

1/4 tsp thyme

1/4 tsp black pepper

1/8 tsp cayenne pepper

4 to 8 oz of organic cream cheese

Saute the onion in butter until tender. Add everything but the cream cheese. Note: If you don't have all these spices make it anyways!Use more of one or try marjoram instead. When the squash is tender add everything to blender or food processor and puree until smooth with cream cheese. I left some of the smaller chunks out of the blender and mixed it with the pureed mix. We liked this consistency best.