This soup is great for the fall, Thanksgiving, Christmas, or a cold winter day!
1 butternut squash
Small onion, coarsely diced
2 cups chicken stock
1 heaping tablespoon of cream cheese
Salt and freshly ground black pepper to taste
Ground cumin, to your taste
Garlic powder, to taste
Preheat oven to 350F.
Carefully split the squash in half lengthwise. Remove seeds.
Season the squash with salt and pepper and Drizzle with olive oil. Place cut side down on a baking sheet and place in oven for 15-20 minutes or more until the squash is tender. Let cool and scoop out the centre using a fork or spoon.
In a fry pan add 1 tablespoon of olive oil. When heated over medium heat sauté the onion until translucent.
Add the squash, onions, and stock to a saucepan adding ground cumin and garlic powder and blend with an immersion blender. Heat until the soup until warmed. Add the cream cheese and blend until smooth.
This soup is enough for 1-2 people.
Note: I have made adaptations to the original recipe. The original recipe serves 6.
Source: A Dish of Daily Life, at http://adishofdailylife.com