Butternut Squash Soup

2 lbs butternut squash cubes

2 medium onions, peeled and sliced into thin half moon strips

1 Tbs olive oil

1/2 tsp coarse salt

1/8 tsp coarsely ground black pepper

2 c water

2 Tbs chicken bouillon paste

2 cloves garlic, finely minced

6 oz. cream cheese

1/2 c milk

1/2 c heavy cream

1/8 tsp cayenne pepper, plus more to taste

Optional: crumbled bacon bits

Preheat oven to 375℉.  Scatter butternut squash cubes and onions evenly over a half sheet pan.  Drizzle with olive oil and then sprinkle with salt and pepper.  Lightly toss.  Roast in the oven for 40-60 minutes without stirring until the squash and onions are tender and golden.

Scrape the squash/onion mixture into a 4-qt pot.  Add the water, bouillon, and garlic and bring to a simmer.

Stir the cream cheese cubes into the soup.  Turn off the heat and let the cream cheese melt into the soup, 2-3 minutes.  Add the milk and cream and stir to combine.

Using an immersion blender, blend the soup until smooth.  Return the soup to medium-low heat to heat through.  Stir in the cayenne pepper, and then add additional salt, pepper, and cayenne pepper to taste.  Serve warm with crumbled bacon on top!

From Mel's Kitchen Cafe