Honey and Butternut Squash Soup
Adapted from Mary at allrecipes.com
1 ½ c. chopped onion
4 T. butter
6 c. of cooked butternut squash
1 c. applesauce
4-oz. cream cheese
3-4 c. chicken stock
½ t. poultry seasoning
¼ c. honey
1. In a medium sized stockpot cook the onions in the butter over medium heat, just until tender, do not brown.
2. Add the squash and the cream cheese to the pot. Puree the mixture with an immersion blend. (You can also transfer the ingredients to a food processor or a blender to puree.)
3. Add the chicken stock and poultry seasoning, and stir to combine.
4. Heat through until just bubbling, do not boil. Add the honey, and stir well to incorporate.
5. Ladle into soup bowls and serve with a drizzle of honey on top.
Note: to use a fresh squash, take 1 medium and 1 small squash, cut in half, seed, and cook for 1 to 1 ½ hours at 350 degrees. I usually buy fresh, local squash in the fall, cook it down, and the freeze for use over the winter.