I used this recipe from Allrecipes, slightly tweaked.
2 butternut squash (squashes? squish?)
4 tbsp butter
4 chicken bouillon cubes
4 cups water
1/2 tsp majoram
1/2 tsp cayenne pepper
1/4 tsp black pepper
1 8 oz. package fat free cream cheese
First, cut the squash in half, dump the seeds, and bake them face down at 400 degrees for about 40 minutes.
While they are roasting, grab a big pot and saute some onions in butter. I used purple onions, but I think a yellow onion would "melt" better.
The squash should be soft and squishy when you take them out. I peeled/scooped out the insides.
Blend blend blend! I used a hand mixer, and not very long, so it wasn't perfectly creamy, but it was pretty close!
This makes some really good - but really rich - butternut squash soup! If it's too thick, add more water and omit some of the cream cheese!
Excellent with some warm sourdough bread..mm mm!
Have you kicked off fall yet?