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1.
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Cut the squash in half and scoop out the seeds and inner fibers.
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Place the squash cut side down on aluminum foil on a cookie sheet.
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Roast for 45 to 50 minutes at 350 degrees.
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(If you do this the night before, you can wrap the foil up around the squash and let it sit in the fridge overnight.
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).
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2.
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If you prefer, you can microwave the squash in a covered casserole dish or covered with plastic wrap with a tablespoon of water or chicken broth in the cavity, for nine or more minutes, depending on size.
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9
3.
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Once the squash is tender, let it cool while you prepare the soup base.
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In a large saucepan, saute onions in butter until translucent.
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Add chicken broth and spices.
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(I usually just use chili powder and skip the cayenne pepper.
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).
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4.
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Scoop the squash out of the shells into the soup.
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An ice cream scoop or large serving spoon works well for this.
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If the squash is too hot to hold, use an oven mitt.
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Bring to a boil.
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5.
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Add cream cheese and puree with an immersion blender.
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You can also process batches in a blender or food processor until smooth.
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Heat thoroughly.
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Do not allow to boil.
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6.
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You can keep the soup warm in a crockpot set to low or warm until time to serve.
