Celiac.com 12/06/2016 - A good butternut squash soup is a delight to the palate, and the perfect meal for a chilly fall day. This recipe combines more traditional ingredients for butternut squash soup with cream cheese for a rich, tangy goodness.
- 6 cups peeled and cubed butternut squash
- 1 package cream cheese (8 ounce)
- 1 quart chicken stock
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 large potatoes, cubed
- ½ teaspoon dried marjoram
- pinch of ground cayenne pepper
- salt and freshly ground black pepper, to taste
Melt the butter in a large pot, and add the onion, celery, carrot, potatoes, and squash. Cook vegetables, stirring a bit, about 5 minutes, or until lightly browned.
Add enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer about 40 minutes, until all vegetables are tender.
Add cream cheese, stirring until well blended.
Transfer the soup to a blender, one cup at a time, until smooth. Be sure to leave plenty of air space in the blender, cover with a towel, and blend carefully.
Return blended soup to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. Serve with your favorite gluten-free bread.