Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Ingredients :

2 lg butternut squash
1lg acorn squash
1 can pumpkin purée
I med onion
2 carrots
2 stalks celery
2 tab butter
8oz cream cheese ( 1 brick)
1 box chicken broth
2 tsp Pumpkin spice
Salt to taste

Cut squash in half – bake face down covered with foil 400degree oven for 45mins to hr
Cool off a bit –
Right when ready to put soup together
Chop fine & Sauté your Onions, carrots & celery in butter in lg soup pot.

Scoop out the squash and add to pot- add can of pumpkin – add softened cream cheese

Slowly stir in chicken broth while using immersion blender.

         Mmmm mmmm !!!

I used to do batches in blender after mixing all ingredients together (you can do that also to purée if you don’t have hand held blender)

Makes large pot  – Also great to have a nice thick Bread for dipping!
You can reduce and make half batch
But ……. 
Goes fast and you can also freeze
I sometimes double this recipe.

You don’t Have to cook fancy

or complicated masterpieces – 

just good food

from fresh ingredients.

-Julia Child

       Enjoy !!