« Food & Drinks

Comfort Soup

by Mark Evans

It's getting late in the season for this, but before the Squash is all gone....you MUST try this one on for size.


1 gallon Chicken Stock

1 2-4 pound Butternut Squash

1/2 package Philly Cream Cheese

Cut and gut the squash and roast meat down in the oven for one and a half hours at 375 degrees.

Remove from oven and let cool til you can touch it with your hands.  Mash the meat from the squash in a large Dutch Oven until smooth.  Add Chicken Stock and bring to a simmer.  After 40 minutes add the 1/2 package of Cream Cheese and season with Nutmeg, Salt, Pepper and Cinnamon.

Serve with fresh bread or rolls.