Courtesy of Anne Stahl.
About twice a year, I wish I had an immersion blender. This is one of those times.....But the blender did work (be careful!).
1 lg onion (diced)
2 med butternut squash (cubed)
1/2 stick butter (probably could use less)
3 cans or 1 box chicken stock (I used homemade broth and then rounded it out with some broth from bouillon)
8 oz cream cheese (probably could use less; I used light)
salt & pepper to taste
Oh, and it was brilliant with broccoli in it.
Saute onion in butter. Add squash and cover with stock. Boil til fork tender (< 20 min). Puree until smooth. Add cream cheese and blend til fully incorporated.