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butternut squash and onion soup

Posted on: October 7, 2010

I adapted this recipe to my own liking, and woa this soup is seriously good, I would totally make it if I have to entertain guests.

– 1 part onions (diced)
– garlic 4 cloves
– 2 parts butternut squash
– 1 part apple (use something more tart, like gala or pinklady)
– homemade chicken stock (just chicken and onion with some ginger and sea salt)
– cream cheese
– olive oil

cube the squash and apple, leave the garlic unpeeled, toss in some olive oil, then pour onto tray and roast/bake at 450 degrees until cooked (I used toaster oven because I made just 2 servings for May). In the mean time, mince the onion, heat up some olive oil and sautee until translucent over medium low heat (this takes more time, but the flavor comes out better). When the roasting is done, take the roasted garlic out of the peel and toss into the pot along with the roasted squash and apple pieces. Stir well, then add chicken broth (I guess it depends on how thick or thin you want your soup to be). Bring to a boil, then turn off the stove, blend with some cream cheese – not a lot.

When serving, cut up some refrigerated cream cheese into bits (pea-size) and add directly into the bowl. Next, add some croutons, then black pepper, then a sprinkle of marjoram (whole sprig if you want to make it look more ho-hum). The original recipe calls for blending lots of cream cheese into the soup, but I found that it tastes so much better if you just leave bits of solid cream cheese in the soup so that with each spoonful, you get a creamy/sour/rich bite followed immediately by velvety and sweet/savory soup. May ate up her whole bowl.

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