4 Large butternut Squash
6 oz of cream cheese
Cut squash in half , seed, place cut side down on a baking sheet. Bake at 350 for 1-1/2 hours squash should be easy to pierce with a fork. Take out and let cool for 20 minutes. In a large sauce pan saute diced onion in a little chicken stock, then add all the stock, the seasonings, and simmer together for approx 10 minutes.
Puree squash with blender or food processor...Add a squash about 2 cups of liquid and a quarter of the cream cheese... puree then return to a large soup pan ...continue this process till the squash, stock, and cream cheese has all been combined.
Simmer in the soup pan for about 20minutes and serve...
This is a wonderful Fall dinner course or light lunch