Butternut squash soup

I bought some fresh butternut squash at Costco on Saturday. It was already peeled, chopped into large pieces and came in a 2 pound plastic clamshell. Having always loved butternut squash soup, I did some research online and came up with my own recipe and the finished product was delicious. Sorry, no pictures.


Ingredients:

- 5-6 cups peeled and cubed butternut squash
- 1-2 tbsp fresh diced garlic (I used it from a jar)
- 2-3 tbsp olive oil
- 2 1/2 cups water
- 3 cubes chicken bouillon (can sub veg or chicken stock for H20 & bouillon)
- 1/2 tsp dried marjoram
- 1/4 tsp ground black pepper
- 1/8 tsp Louisiana Cajun Seasoning
- 1/8 tsp nutmeg
- 2/3 to 1/2 package cream cheese
- garlic salt and pepper to taste

1. In a baking dish, add squash, diced garlic, olive oil, garlic salt & pepper to taste. Mix with a large spoon to coat all squash pieces. Bake at 350 for 30-35 minutes, stirring at least once.

2. In a large saucepan, add water, bouillon, marjoram, pepper, cajun seasoning, nutmeg and squash. Bring to a boil and then simmer for approximately 15 minutes.

3. In a food processor, add the squash mixture and cream cheese in batches until smooth. (I used my Blend-tec blender on the soup setting so it was a no brainer for me).

4. If serving immediately and soup has cooled, add soup back to saucepan and heat throughout. Do not allow to boil.

Makes 5 servings.