This winter has seemed to have lasted forever. I know it is spring now, but we just got 7 inches of snow and feel a little trapped. It would be great to take a walk, but it is only 11°F and I have four kids here today that would be REALLY cold. Oh well, kinetic sand and pretend ice cream cones for us!

I love soups while it is still cold out. Soup is comforting and so warming. A good combination for a cold winter day. This is the perfect start to a dinner or a great lunch option.

Butternut Squash Soup

2 tbsp butter
1 cup onion, diced
1 large butternut squash, about 6 cups
3 cups water
4 tsp chicken (or vegetable) stock, could use 4 cubes instead
1/2 tsp marjoram
1/4 tsp cracked pepper
2 oz cream cheese

Cut butternut squash in half, length-wise. Microwave on a plate, cut side down for 10 minutes. Let sit until cool. Peel off skin, discard. Set peeled squash aside. In a large sauce pan, add diced onion and fry in butter, about 1 minute. Add butternut squash and let saute another minute. Add in water, stock and seasonings. Bring to a boil and cook for 10 minutes. Transfer, carefully, into a blender (or use an immersion blender). Blend until smooth. Pour back into the pan and add cream cheese. Simmer about 5 more minutes stirring carefully to blend in cream cheese.

Based off of a recipe found on AllRecipes.