Butternut Squash Soup

October 29, 5:30 PMPortland Food ExaminerMichelle Winner

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This recipe comes to you from my favorite farmers at Thompson farms in  Boring , Oregon. They don't use insecticides or fungicides. Their growing season is almost over so call the crop update line before heading  out to Boring. You can also pick up some fresh picked squash  at  the Portland, Hollywood and Milwaukie Farmers markets.  Right now it's pumpkins, the last of the cauliflower and squashes. Here is their yummy  and satisfying  soup perfect for your caldron at Halloween  a fancy  Thanksgiving table or  a chilly  night right now.

Butternut Squash Soup

• 6 Tablespoons chopped onion
• 4 Tablespoons butter
• 6 cups butternut squash, cubed
• 3-4 cups chicken broth
• 1/4 tsp ground black pepper
• 1/2 tsp dried marjoram
• dash cayenne pepper
• 16 oz. cream cheese ( use 8oz . if you don't want it too rich)

Sauté onions in  butter. Add squash, chicken broth, marjoram and peppers. Bring to a boil and cook until squash is tender, about 20 minutes. Puree in blender, adding cream cheese until smooth. Return  to pot and  heat through. Do not allow to boil.