The butternut squash is quite possibly my favorite vegetable this time of year. I capitalize on its sweet and nutty flavors by transforming this winter squash into one of many delectable dishes. With the Thanksgiving holiday nearly upon us, what better time to share my number one favorite recipe for butternut squash soup?

This recipe was given to me years ago by a close friend/former boss. Her version of the soup is so indulgent and rich, you can hardly eat more than a 1/4 cup at a time. With waistlines in mind, I've taken her recipe and scaled back the fat to create a lighter version that still packs the same flavor punch as her original. 

Ingredients:

• 6 tbsp. chopped onions
• 2 tbsp. margarine or butter
• 6 cups peeled and cubed butternut squash
• 3 cups chicken or vegetable broth (we go the veggie route)
• 1/2 tsp. dried marjoram
• 1/4 tsp. ground black pepper
• 1/8 tsp ground cayenne pepper
• 4 ounces light cream cheese

Directions:

In a large soup pot, saute onions in margarine or butter until tender. Add squash, broth, marjoram, black pepper, and cayenne pepper. Bring to boil. Cook 20 minutes or until squash is tender. 

Puree squash mixture and cream cheese with an immersion blender. If you don't have an immersion blender,  puree in blender or food processor in batches until smooth.

Return to pot and heat through. Do not allow to boil. Serve. 

Makes approximately five one cup servings.

I hope you'll give it a try. It's so delicious I know you'll love it. If you make it this Thanksgiving, be sure to let us know how it works out for you.