I had a small amount of butternut squash left over from this recipe and was browsing through my "Tried and True" Pinterest recipes and stumbled upon this glorious soup recipe that I had tried last year and totally forgotten about. I had just the right amount of squash leftover to whip up a small batch. It's one of those recipes where exact measurements aren't really required. Just use whatever feels good to you. :) I used the squash I had left, poured in some of my homemade chicken stock and a few chunks of cream cheese and knew it was going to be delicious. Definitely a recipe keeper. From the time it took to find the recipe and throw all the ingredients together, I had hot, scrumptious soup in about 20 minutes.
Note: butternut squash at the grocery store can get expensive since they sell it by the pound. If you're lucky enough to have a Trader Joe's near you, however, they sell it at a flat rate, which often makes them much cheaper than in a regular grocery store--especially for large ones.
Creamy Butternut Squash Soup
1/2 cup yellow or white onion, diced
2 Tbs olive oil
1 cup butternut squash, cubed
3-4 cups chicken broth or stock
2-3 oz cream cheese, softened and diced
salt and pepper to taste
Heat olive oil in heavy sauce pan, then add onion and sauté over medium high heat for 4-5 minutes. Add butternut squash and chicken stock. Boil until squash is tender (10-15 minutes). Then whisk in the cream cheese chunks. Once that's mostly incorporated (mine was still lumpy), puree in small batches in a food processer or blender. Return soup to pan and cook another 1-2 minutes, adding salt and pepper to taste.
At this point you could add a bunch of different garnishes or toppings, such as sour cream, bacon, green onions, etc. I ate it as is with a couple of homemade rolls from last night's dinner and it was divine just like that.