Butternut Squash Soup, Spicy

6 tbsp chopped onions
1 tbsp ginger root or minced ginger
2 tbsp garlic, chopped
4 tbsp butter
6 cups of Butternut squash
5 cups chicken broth
1 tsp chopped Cilantro
.5 tsp black pepper
.5 tsp cayenne papper
8 oz Neufchatel cheese

1. In a large saucepan – sauté onions, ginger and garlic in the butter until tender.
2. Add squash, chicken broth, cilantro, pepper, cayenne.
3. Bring pot to a boil; cook for 30 minutes.
4. Puree the squash mix and cream cheese in a food processor/blender until smooth.
5. Return the puree to the saucepan and heat but do not boil.


Serving Size: 14 - 1 cup