This is a slow-cooker recipe, which makes it doubly lovely.
Brown one chopped onion in some butter.
Into your slow cooker, add:
- the browned onion
1 butternut squash (a 2 pounder, about), peeled and cubed and good luck with that part.
2 cups chicken broth. Or vegetable broth. Your call.
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp ground red pepper
Cover and cook on the low setting for 6 to 8 hours.
About 40 minutes before serving, puree 1/3 of the soup in your blender until it's smooth and goopy and return it to the slow cooker. BE CAREFUL DOING THIS PART - you don't want to get hit in the face by wet squash whipping around in a blender. Not that I've done that.
Now add a cubed 8 oz. package of cream cheese.
Let it cook for another 25-30 minutes until the cheese is melted and stir it with a wire whisk until it's smooth.
(and I am throwing in a chopped peeled apple and a sprinkle of ground ginger, but this is the basic recipe.)