This is one soup that I have honestly never liked until I figured out this recipe. I tweaked it for over 2 years before I got it right. It is a favorite among family and friends and often requested at all gatherings. I hope you enjoy it!
Supply List:
3 Butternut squash
4 pints of stock
1 onion or about 2-3 shallots
Salt
Pepper
Dill
Parsley
Garlic Powder
2 Bricks of cream cheese
Food processor
Knife
Cutting board
Roasting pan
Pot
Whisk
Cut squash in half lengthwise, remove the seeds and pulp.
Remove the pulp from the skins.
Bake in a roasting pan at 425 degrees until done.
Put the pulp in the food processor with the onion or shallots and blend it until it is a creamy puree.
Add the stock, seasonings, and puree to the pot and simmer. Whisk frequently until well blended. Add the cream cheese to the mixture. Continue to whisk until the cream cheese is completely blended in. Be careful not to burn the soup.
Once heated completely, Enjoy!
Yep, it is that simple! Hard to believe it took me this freaking long to get it right!
Simplicity Redesigned 
I have wanted to love butternut squash soup for as long as I can remember, because I have loved the squash for as long, but I haven’t EVER tasted one I even liked. That is, until I tasetd this recipe. It is amazing. I don’t own a regular sized food processor (just a tiny one) so I used a blender and it worked great, as long as I added some broth first, then some of the squash and blenderized it a few scoops at a time. Awesome soup. Finally a recipe I love. Thanks, my Mindy. Mom (in-law)
You are so welcome! And to think I almost gave up on making it! I wasted so many squash making this soup over the years. May they all rest in peace!