Buttercup Squash Soup

Ingredients

• 1 large-sized buttercup squash, halved and seeded
• 3 tablespoons of butter
• 1 diced yellow onion
• 4 cups of chicken broth
• 1 teaspoon of dried basil
• 1 teaspoon of dried marjoram
• 1 teaspoon of freshly ground black pepper
• 1/3 teaspoon of ground cayenne pepper
• 1 (8 oz) package of softened cream cheese
• Optional: Roasted Pumpkin Seeds for topping

Directions

1. Preheat oven to 400 degrees F.
2. Place the squash cut-side down in a baking dish, then fill the dish with 1/4 inch of water.
3. Bake the squash in the preheated oven until tender (45 min).
4. Heat the butter in a saucepan over medium heat. Cook and stir the onion until tender (10 min).
5. Heat the chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
6. Scoop the flesh from squash into a blender or food processor; add onion and cream cheese. Blend the mixture until smooth.
7. Mix squash mixture into broth mixture; cook, stirring frequently until soup is heated but not boiling (5 min).
8. Transfer to a serving bowl, top with roasted pumpkin seeds.

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