Peppery Squash Soup

I made this squash soup a couple weeks ago. I thought it was delicious and subsequently, it was my lunch throughout the week. Maybe even longer. While I did scour the Internet for some soup recipes, I ultimately came up with this recipe on my own - pulling from a few different recipes (sources for which I can no longer remember) I had found online. I mostly threw in a little of this and a little of that, so the measurements listed below are largely guesses but should suffice as a starting off point.

Peppery Squash Soup

Ingredients:

• 1 med Delicata squash
• 1 med Acorn squash
• 2 T Olive oil, separated
• Salt and Pepper, to taste
• 2 cloves garlic, minced
• 1 sm onion, chopped
• 4 oz cream cheese - this is the only ingredient I actually measured
• 4 tsp bouillon - I used a vegetable based, but chicken based would probably also be good
• 4 cups water
• 1 T Mrs. Dash Garlic & Herb
• 1 tsp cayenne pepper

Directions
1. Cut squash in half. Brush with 1T oil; season with salt and pepper. Cook until fork tender (roast, boil, microwave, whatevs). I'm lazy and impatient, so I chose the microwave method. Mash cooked squash with a fork.

2. In large pot, heat oil. Sautee garlic and onion. Add cream cheese. Cook and stir until cheese is completely melted. Add cooked squash to the big pot. Add the bouillon and water. Season with Mrs. Dash and cayenne pepper. Simmer for at least 20 minutes.

3. Blend soup in a blender, using an immersion blender, or in a food processor. I don't have any of those, but I do have a Magic Bullet. I used all 6 blender cups to get all the soup blended. Return to pot and simmer until hot again (or longer to let the flavors continue to meld).

Peppery Squash Soup with Cheez-Its®

Especially delicious served with Cheez-It® or Goldfish® brand crackers.