Butternut Squash Soup

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Another great fall recipe favorite of mine is butternut squash soup. This one is made extra special by adding potato and using fat free cream cheese and soy milk to up the creaminess factor (without adding a ton of fat like using heavy cream). Perfect dinner for a crisp fall or winter night.

Butternut Squash Soup
modified from allrecipes.com

Ingredients:
1 butternut squash
1 large potato - peeled and cubed
2 tablespoons margarine
olive oil
1 teaspoon chopped fresh rosemary
salt+pepper - to taste
1/2 chopped onion
3 stalks celery - chopped
2 garlic cloves - minced
2 cups low sodium chicken stock
2 cups water
3 teaspoons dried marjoram
1 bay leaf
1 teaspoon sage
1/8 teaspoon ground cayenne pepper
1 cup milk (or soymilk)
4oz light or fat-free cream cheese
Crumbled goat cheese (for sprinkling on top of soup)

Directions:
1. Preheat oven to 400 degrees
2. Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into small cubes. Coat with olive oil. Season with salt and pepper to taste + rosemary and arrange on a parchment-lined baking sheet. Bake for about 25-35 minutes, or until well caramelized and tender.
3. Place celery, garlic, potato, and onion in a large pot with 2 cups of chicken stock, marjoram, bay leaf, sage, cayenne pepper salt & pepper. Bing to a boil and then simmer for 30 minutes.
4. Reduce heat to low. Remove bay leaves and add *see below* 2 cups of water, milk, cream cheese and squash to pot.
5. Using an immersion blender, puree soup.
6. Heat pureed soup until warm (do not let boil).
7. Serve with some crumbled goat cheese on top.

*If you don't have an immersion blender put the veggies into a food processor or blender (in small batches) with the 2 cups of water and blend until smooth. Return to pot and add milk and cream cheese

**If you would like to freeze some of the soup. Puree everything without the milk and cream cheese and freeze. Reheat in microwave and stir in milk and cream cheese.