Butternut Squash Soup

I know, I know. Its another recipe. Someday I will have another type of entry, but today is not that day!
Tonight's experiment turned out very nicely.



Here is what you need:
Container of already cut up butternut squash
2 fuji apples, peeled and cubed
ginger
celery
italian seasoning
garlic
salt, pepper
butter
chicken broth
cream cheese
pinch of cayenne pepper

Started out by roasting the squash at 400 for half an hour with a little butter, pepper, salt, garlic turning once. After that's done, take a saucepan and put squash, apples, celery, ginger, italian seasoning and a pinch of cayenne pepper in it. Cook for a few minutes until it gets nice and hot. Pour in enough chicken broth to just cover it. Bring to a boil, let it simmer for 20 minutes. Remove from heat. Add 6-8 ounces of cream cheese and puree with a stick blender. We ate this all up with some garlic bread and it was delicious!! It would be really good with some kind of crostini on top, but I just topped it with a bit of shredded parmesan.