This time of the year, I see so many wonderful varieties of squash, pumpkin, and other gourds. Not only do I love to decorate with these harvest time favorites, but I love the smell of these baking.
Butternut squash is a shapely gourd with a smooth surface and a dull yellowy peach skin. It's typically a winter variety and has a sweet flat flavor and similar texture to a pumpkin. Although there are many ways to prepare it, I love it roasted. But butternuts are also great pureed into soups, casseroles, & breads and they also pair well with apples and poultry.
*Note: Be careful when preparing, sometimes one can come in contact with the skin of a squash and get a rash. Cortisone cream will help.*
Butternut Squash Soup6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
Puree squash and cream cheese in a blender or