Ultimate Butternut Squash Soup!

This is very slightly adapted from allrecipes.com. It comes out very rich and creamy!! It's been pretty foolproof for me, too. My mother likes hers with a bit of (real) maple syrup on top. This is how we like it-spice as you like!

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  butternut squash, peeled, seeded, cubed
• 1  medium potato, peeled and chopped
• 1  medium sweet potato, peeled and chopped
• 1  stalk celery, chopped
• 1  carrot, chopped
• 1  small yellow onion, chopped
• 1 (32 ounce) container chicken broth
• 2  tablespoons butter
• 2  tablespoons cream cheese (omit for fewer calories!)
• 1 -2  tablespoon brown sugar
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon nutmeg
•  salt and pepper

Directions

1. Lightly brown veggies in butter (melted)
2. Add chicken broth to (at least) cover the veggies.
3. Bring pot to a boil.
4. Lower heat, cover, simmer 40 minute.
5. Stir in cream cheese, brown sugar.
6. This is where I taste, and add salt, pepper, cayenne, and nutmeg.
7. Pour into food processor or blender (in batches) and blend until it reaches the consistency you prefer!
8. (note: I blend one batch smooth, and keep one pretty chunky, then return them to the pot).