Butternut Squash Soup

Ingredients

• 1 cup onion, raw, chopped
• 2 tbsp extra virgin olive oil, 100% first cold pressed, unrefined
• 6 cups butternut squash, raw, cubed
• 3 cups water, distilled
• 4 cups vegetable broth, organic, low sodium
• ½ tsp marjoram, ground
• ½ tsp black pepper, ground
• ½ tsp salt, sea
• 1/8 tsp cayenne pepper, ground
• 3/4 cup cream cheese, low fat

Instructions

1. In a large saucepan, sauté onions in the EVO.
2. Add squash, water, broth and seasonings.
3. Bring to a boil and cook 20 minutes or until squash is tender.
4. Puree squash and cream cheese with an immersion blender. If using a regular blender or food processor you may have to puree in batches.
5. Return to heat to heat through, do not boil.
6. Freezes well.

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