1 butternut squash
2 cups chicken or vegetable broth
4 oz. cream cheese
Roast squash on a pan with some water for 1 hour at 350. When it cools enough to handle, split it in half and remove seeds. Peel and cube the flesh. Cook squash and broth until squash is very tender. Add cream cheese and cook until melted. Puree in a blender or food processor. This can be used as a base for a fancy recipe or simply topped with chopped herbs, sour cream, cayenne pepper, bacon, or cheese. I love it with a chunk of crusty bread! Enjoy!