Butternut Squash Soup (AR)

By hmp13

Ingredients

• 1/2 onion, quartered
• 2 butternut squash, cut in half
• 1 apple, peeled and cored, cut in half
• 1 carrot, peeled and sliced
• 2 cloves garlic
• 3 cups chicken broth
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1/8 teaspoon curry powder
• 4 oz cream cheese
• 1/2 cup half and half

Preparation

Step 1

Cut squash in half and place sliced side down on cookie sheet, along with the onion, apple, carrot and garlic. Bake in a 400 degree oven until tender.

Place roasted vegetables in a large saucepan, add chicken broth, marjoram, black pepper, curry and cayenne pepper. Bring to boil; cook 10 minutes.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Stir in half and half just before serving.