Although the it takes an hour and 45 minutes to complete this dish, only a half-hour is spent actively cooking. A full hour of the cooking time is spent just slowly baking the butternut squash to a soft consistency. The rest of the time is spent combining the ingredients in a food processor and reheating the soup on a stove top pot.
Prep Time: 10 minutes
Cooking Time: 1 hour and 45 minutes
Active Cooking Time: 30 minutes
Special Tools: 6 cup Food Processor.
Butter (just enough to coat a baking sheet pan)
1 Medium Butter Nut Squash
1 Cup Cream Cheese
1/4 Teaspoon Cinnamon powder
1/8 Teaspoon Cumin
2 Teaspoons Brown Sugar
1 Cup Vegetable or Chicken Broth
Sour Cream and parsley to garnish
Step 1: Baking the Squash - Set a rack in the oven to about mid-shelf height. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with aluminum foil. Coat the foil with butter by simply rubbing a stick of butter over it. Cut the top end of the Butternut Squash to remove the stem then cut the Butternut Squash in half lengthwise. Remove the seeds squash and discard. Lay the Butternut Squash with the exposed meat face down on the baking sheet. Bake in the oven for 55 to 60 minutes to cook and soften the squash (the skin of the squash may develop brown spots). Remove from the oven and let cool for about 10 to 15 minutes.
Step 2: Combining the Ingredients - Using a large spoon, scoop out the soft meat of the Butternut Squash from the skin and place it into the food processor (should be about 4 cups). Turn the processor on high for about 30-40 seconds to semi-liquify the squash meat. Add the cream cheese, cinnamon, cumin, brown sugar and broth to the processor and turn on high again for about 20-30 seconds or until the ingredients are well combined. Add salt and pepper according to your taste.
Step 3: Reheating the Soup - Transfer the processed butternut squash mixture to a large pot. Bring the ingredients to a boil stirring constantly to prevent the bottom from burning. Then lower the heat to a very low simmer. You can add more broth at this time if you'd like a less creamier consistency. The soup is ready to be served with a teaspoon of sour cream (optional) per bowl and some parsley to garnish.