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Butternut Squash Soup
January 12, 2003

In a word, INCRERDIBLE. I made this the first time, with home made chicken stock (no salt, better flavour) and only one pkg cream cheese, 3x the amount of cayenne (we like a little spice). It was to DIE for. Used a hand blender to puree, turned out perfect, can't understand how anybody could have grainy soup, unless squash is 'old', which can happen this time of year...we found 1 pkg cream cheese was plenty with the proportion of stock listed. The next day, was even BETTER, mellowed out, but seemed thicker-so we used (skim) milk to thin own a tad. Next time I made it, I doubled the stock, and added 2 pkg cream cheese. Still outstanding!! For me, a nice bowl of this and fresh sourdough bread is a comforting meal. Used light cream cheese, worked out just fine. Not to mentiuon this was SOOOOOOOOO easy!!!!! We will make this again...and again...and again....

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