Butternut Squash Soup

This is one of our favorite soups that I make every fall! It has evolved over the years and I have used different veggies and even added apples. You can substitute leeks for the potatoes and I often leave out the onion. Another thing I have done is too leave out the cream cheese and just add a dollop of non fat sour cream to each serving. When I roast my squash I usually brush them with a little olive oil and garlic powder, sea salt and pepper.

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 minced cloves of garlic
  
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 2 medium butternut squash - roasted
  
• 1 (32 fluid ounce) container chicken stock
• 1 bay leaf
  
• salt and freshly ground black pepper to taste
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon ground cayenne pepper
• 4 oz cream cheese
  

Directions

1. Melt the butter in a large pot along with the olive oil and garlic, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables and add bay leaf, marjoram and cayenne. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Add cream cheese or sometimes I use cream. Transfer the soup to a blender, and blend until smooth or use a hand blender. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.