Butternut Squash Soup

This is our family's favorite fall soup--EVERYONE LOVES IT!!! I used to thicken it with rice cereal when my kids were infants and they inhaled it. Now, we sprinkle chopped, cooked broccoli on top and they inhale it. My husband loves it, and I, who only like butternut squash in a few ways, really enjoy this soup, too. You must try it! Bonus: it freezes great--you can freeze just the cooked squash portion, or puree it with the cheese (and tofu) and freeze it that way. The first time we had it was at a friend's house. She substituted a block of silken tofu for one block of cream cheese (not being a huge tofu fan, I'm glad I didn't know that beforehand). We always make the same substitution since you really can't tell and it adds some extra protein (while taking away some of the fat). Mmmmm......

Butternut Squash Soup

Recipe from allrecipes.com (I'm giving you our version below--the only change is the tofu substitution)

• 6 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
• 1 (8 ounce) package cream cheese
• 1 (10-14 ounce) package soft or silken tofu

1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Serves 6