Butternut Squash Soup

Introduced by Holly during a Fall visit to Stamford, back in the day...

3 cups of peeled & cubed squash
1/2 a small/med onion, diced
2 Tbs butter
1 1/2 cups chicken broth

1/4 tsp. dried marjoram
1/8 tsp. black pepper
"pinch" of :  *aka, 1/4 of your "1/4 tsp.," or 1/16 tsp.

• crushed red pepper  
• allspice
• nutmeg
• ginger

1/2 pkg. cream cheese

DIRECTIONS:

1. In a large soup-sized pan, saute onions in butter until tender.  Add cubed squash and stir for a few more minutes to soften. 
2. Then add broth & all seasonings.  Bring to a boil, and cook until squash is tender.
3. Puree all of it in a blender (may have to be done in a few batches depending on blender size).  Add to it, and blend--as well--the cream cheese.
4. Return the creamy soup to the soup pan and keep warm.  DO NOT boil, again.  *If needed due to thickness, milk or cream will thin-it-out a little.
5. Add 1 1/2 VINEGAR; stir in.  *This gives a little tang; we often stir red wine vinegar, as well, into our individual bowls.

VERY GOOD, and FILLING!

                   Princess Vera, By Iris.