Butternut Squash Harvest Soup

In honor of autumn next month, here's a delicious and divine soup.

It was a busy day at the NICU, the day I first tried this recipe. After 6 hours on the floor with 6 more to go, my lunch break was an especially treasured time, and that day was a Sunday potluck. Though I'm sure much of the plentiful food was delicious, this orangey soup and the homemade wheat bread paired with it received lots of attention.

Which, of course, was no wonder when I found out it was made by Wendy. Wendy was my coach, my sensei, if you will, to guide me in the ways of the Newborn Intensive Care Unit. As a new nurse, "What would Wendy do?" was my question to every problem; she is one of those people who is exemplary at life (and, consequently, her job). It made sense that the most delicious recipe there belonged to her, and since she graciously shared it with all the nurses who requested it, I shall share it with you. It's super healthy, super easy, and super delicious.

Harvest Soup                    

1 small onion
2 Tbsp. olive oil or ¼ cup butter
2 lbs. (cups) chopped Butternut Squash  (1 large squash) *I usually cheat and get the already cubed butternut squash from Trader Joe's (and I think Wendy did the same at Costco?)
3 cups water
4 chicken bouillon cubes
1 tsp. salt
¼ tsp. fresh ground pepper
1/8 tsp. cayenne pepper
4-8 oz. Cream Cheese (may use light version) add to your desired consistency

Saute onions in oil or butter until soft.  Add the squash, water, bouillon, salt and pepper. Bring to boil and then simmer until soft (about 30 minutes).  Stir in the cream cheese until combined, taking care not to let the soup come to a boil once the cheese is added. Blend with an immersion blender or in sections in a regular blender.

Enjoy with yummy homemade bread on a chilly fall day... if those ever come to California.