Saturday, January 9, 2010

Pumpkin Pie Soup

1 pkg cubed butternut squash from costco
3 tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth
1/3 cup packed brown sugar
4 oz. cream cheese (fat free works great)
1/2 teaspoon ground black pepper
ground cinnamon to taste
dash of salt

1. Boil butternut squash in a large pot of water until tender, drain.
2. Melt butter in a skillet over medium heat, and saute the onion until tender.
3. In a blender (or with the wand blender I will someday buy) blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth.
4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Serve warm.

Everybody loved this soup! It is super creamy and super sweet! Jaxon ate all the leftovers cold!
I will be making this many more times.......

Gilbert Grub!

I was going to abandon my blog.......and start a recipe blog book (do you think it had anything to do with Julia & Julia?) But after about 10 seconds of thought I am just going to post a few recipe's on this old thing!