Miki's Butternut Squash Soup

1 Tbsp butter

1 small onion

2 stalks celery (about)

2 carrots (about)

1 pkg. butternut squash cut up from Costco (lazy)

2 cans or 1 box chicken broth

1 tsp marjoram

1 tsp salt

1/8 tsp cayenne pepper (if you like it spicy, feel free to add more)

Pepper to taste

1 can Great Northern White Beans, rinsed and drained

4 oz. cream cheese (I use light and have even not used it before too)

 

 

Dice onion, then I match the same amount of onion with diced celery and carrots.  Saute in soup pot in melted butter.  Add salt.  Once celery and onions are soft, add squash.  Saute for another 30 sec. to 1 min.  Add chicken broth, marjoram, cayenne pepper, and black pepper.  The chicken broth should just barely cover the squash, if not be a little shy of having it all covered.  If you want your soup more liquidy, add more, but I like mine a little thicker.  Put lid on pot and let it boil until squash is soft.   Add beans and cream cheese.  Once cream cheese has melted, I blend the soup in a few batches (don’t have a hand blender)  I always think it tastes better the second day for leftovers because the flavors have had time to sit. 

 1 cup = 2 starch, 1 protein, 1 fat

Enjoy!