I love soups! They are the one thing I crave almost everyday no matter what the temperature is. Weird, huh? At least it is a healthy craving unlike breaded tenderloins among other things, but that could just be my pregnancy talking. And the good news is Payton never complains about soup, in fact I think he likes them especially since they make for good leftovers.
And the better news, he rated this soup as his number one (meatless) soup choice to date! Meaning: I’m not joking when I say this is delicious, like a must-make- tonight, will be a family favorite forever kind of soup. Check it out!
- 1 medium butternut, roasted
- 4 Tbsp butter
- 1 sweet onion, chopped
- 2 garlic cloves, minced
- ½ tsp dried thyme
- ½ tsp garlic powder
- ¼ tsp cinnamon
- ¼ tsp cayenne pepper
- Freshly cracked pepper
- 2 cups chicken broth
- 8 oz cream cheese
- For the Squash (This can be made a head of time):
- Preheat oven to 400 degrees.
- Slice squash in half lengthwise and scrape out seeds.
- Place on a cookie sheet cut side up. Drizzle with olive oil and sprinkle freshly cracked salt and pepper on top.
- Bake for 30-40 minutes or until tender when stabbed with a fork and let cool.
- For the Soup:
- Melt butter in soup pan over medium heat. Once melted add onion and cook until softened about 5 minutes. Add garlic and cook for a minute longer. Stir in spices and add chicken broth.
- Scoop out the meat of the squash and add to soup. Simmer for 5-10 minutes over low heat. Add cream cheese and stir until fully melted and mixed within soup.
- Pour soup into a blender or use an immersion blender to puree soup. Add back to pan and keep warm over medium heat.
- Garnish with: freshly cracked pepper, thyme (fresh or dried), honey (Payton’s favorite) and/or pumpkin seeds.
Really you can’t go wrong once you have the basics and that is the butternut squash. Add whatever spices or toppings you would like and you are sure to have a stinkin’ good soup.