This recipe is all about comfort. I cut my squash in half length wise, coated it in olive oil, salt and pepper and roasted cut side down on baking sheet at 375 for 45 minutes for a small one and added 15 minutes longer for a large squash. Let cool until easy to handle then scoop out flesh (trying not eat much). I used canned chicken broth. I increased the cayenne to 1/4 tsp and it leaves a nice little after heat. Bring everything up to a simmer then add squash. I used a stick blender to puree soup and when smooth as I wanted it I added 4 oz. room temperature cream cheese cut into cubes. Bring soup back up to simmer then serve. The small amount of cream cheese adds thickness and creaminess without being identifiable. Left overs will have to be thinned as the soup thickens as it cools. Great recipe.
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This recipe is all about comfort. I cut my squash in half length wise, coated it in olive oil,...