Creamy Butternut Squash Soup – Courtesy of Amber Moshin

6 cups cubed butternut squash
2/12 – 3 cups chicken broth
1 yellow onion – chopped
2 tablespoons butter
3 tablespoons cream cheese
1/4 teaspoon curry powder
1/8 teaspoon cinnamon
pinch of cayenne
1/4 teaspoon maple syrup
1/8 teaspoon apple cider vinegar
salt and pepper to taste

Saute’ butter and onion in soup pot until translucent.

Cook one minute more, then add butternut squash. Cook on medium, stirring occasionally. Cook for approx. 5 minutes, reduce heat to low as soon as onions begin to brown.

Add broth, curry powder, cinnamon, and cayenne. Bring to soft boil, cover, reduce heat and simmer on low until squash is soft.  (10 – 15 minutes)

Puree’ with a hand blender. Add maple syrup, vinegar, and cream cheese. Blend again and add salt and pepper to taste.

Garnish with fresh chopped chives. Pairs well with a nice Chardonnay or Pinot Blanc.