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!
3 Butternut squash
4 pints of stock
1 onion or about 2-3 shallots
2 Bricks of cream cheese
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!