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Butternut Squash Soup

Ingredients:

• 1 butternut squash
• 1 large yellow onion
• vegetable stock (or water)
• tomato (fresh, paste, or canned; about 15oz canned or a few tbsp paste)
• 1 bay leaf
• (optional) 1/4 to 1 package cream cheese, to taste
• seasonings: salt, black pepper, herbs (rosemary, thyme, generic italian), garlic powder, onion powder, paprika (small amount), chili powder (small amount)
• alternate: omit cream cheese, use brown sugar, cinnamon, nutmeg, etc. as seasonings instead

Directions:

1. Dice and saute onion in large soup pot
2. Add cubed and peeled squash and cook for a few minutes
3. Add stock or water until covered
4. Add tomato, seasonings, and bay leaf
5. Cover and simmer on low for 30-45 mins (the squash should be soft when done)
6. Remove bay leaf
7. Add cream cheese
8. Blend with immersion blender until smooth
9. Season to taste (I usually end up adding a bit more salt and chili powder at the end)