« Food & Drinks

Comfort Soup

by Mark Evans

It's getting late in the season for this, but before the Squash is all gone....you MUST try this one on for size.

BUTTERNUT SQUASH SOUP:

1 gallon Chicken Stock

1 2-4 pound Butternut Squash

1/2 package Philly Cream Cheese

Cut and gut the squash and roast meat down in the oven for one and a half hours at 375 degrees.

Remove from oven and let cool til you can touch it with your hands.  Mash the meat from the squash in a large Dutch Oven until smooth.  Add Chicken Stock and bring to a simmer.  After 40 minutes add the 1/2 package of Cream Cheese and season with Nutmeg, Salt, Pepper and Cinnamon.

Serve with fresh bread or rolls.