BUTTERNUT SQUASH SOUP

BUTTERNUT SQUASH SOUP 

INGREDIENTS

3 large butternut squash

2 tablespoons olive oil, divided

1 large onion, coarsely diced

1 quart chicken stock

4 ounces of cream cheese

2 tablespoons brown sugar

Pumpkin Pie Spice to taste

Salt and pepper to taste

DIRECTIONS

Preheat oven to 350°F.  Carefully split the squash in half lengthwise. Scoop out the seeds. Season the cut side of the squash with salt and pepper and drizzle with 1 tablespoon of olive oil. Set cut side down on baking sheet and place in oven for 15 minutes or until squash is tender. When cool, scoop out the center using a small spoon.  In a large bowl over medium-high heat, add remaining olive oil and diced onion. Cook onions until they become translucent, stirring occasionally. Add the roasted squash to the onions along with the chicken stock.  Bring the stock to a boil, then reduce to a simmer. Stir on low for 15 minutes. Blend the soup using a blender until smooth. Add the cream cheese and blend again until completely incorporated. Season again with salt, pepper, brown sugar, and Pumpkin Pie Spice.