Butternut Squash Soup

Butternut Squash soup is one of my favorites, so last week I was excited to see a half bushel of them being hauled into my kitchen. I had saved seeds last year from a couple of squash not knowing if they would come up and produce or not. These seeds went to my brother's garden and I heard no more until this lovely basket of goodies was deposited on my kitchen floor. He bemoaned the fact that they were small and apologized profusely for not washing them, but none of this mattered to me. They were butternut squash!!! I love them!! For his efforts, he knew to make his way to the jelly shelf and pick several jars to take home. Off he went smiling with three quarts of jelly..and I admired my squash!

One nice things about these squash is that they can sit in a cool, dry place for months and still be just as tasty. Actually as they age, they take on a more mellow taste that only improves them. Last night, I cut several of them in half, oiled them lightly (to be truthful, my daughter-in-law did this!) and popped them in the oven at 375 degrees. There they stayed until the skin was nice and crinkly (about an hour). After taking them out and they cooled slightly, I scooped fleshy part out of the skins and put this in the blender. Five minutes later..a delicious soup was served with incredible smoked salmon sandwiches made by my son and daughter-in-law!

Butternut Squash Soup

Butternut squash--1 large or three small (enough to make 3 cups pulp)

1 small onion-peeled and chopped in chunks..(no need to be precise with this!)

3/4 cup chicken or vegetable broth

4 oz (1/2 package) cream cheese

2 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon marjoram

1 tablespoon parsley

cooking spray or olive oil

Cut squash in half lengthwise and scoop out seeds. Spray (or oil) the cut sides lightly and place cut side down on a pan. Spray (or oil) tops lightly and place in oven at 375 degrees for about an hour for small squash and an hour and half for large squash. Time may vary with the squash but you can tell they are ready if the skins start to crinkle and the squash is somewhat soft. Remove from oven and let cool. Scoop out the insides, place pulp in blender along with the broth, onion, butter, cream cheese, spices and parsley. Blend well and serve warm. Makes 4 servings. If you desire to change the spices or go salt-free, just season to your own taste.