The quest for happy imperfection…

1 butternut squash (I wish I had weighed it first, but they all seem to be roughly the same size)

1/4 cup sweet onion

1 can fat free reduced sodium chicken broth

1 shallot

2 cloves garlic

1/4 cup white wine

4 0z neufatchel cheese

1 1/2 tbsp butter

cayenne pepper

cumin

salt

nutmeg

marjoram

To start, heat oven to 350 degrees.  Slice squash in half lengthwise. Scoop out seeds. Rub each cut side with half tbsp of butter and sprinkle with salt. Roast in oven, cut side down, 35-45 minutes or until squash is roasted through.

Finely dice onion, garlic, and shallot. Put in food processor with white wine. Heat remaining butter in large saucepan. When butter is melted, add onion mixture and simmer until cooked through. Add can of chicken broth and keep at low simmer.

When squash is cooked, scoop out cooked squash and blend in food processor with neufatchel until smooth. Add squash mixture to broth mixture and continue simmering.

Here’s where things get a little dicey- add about 6 shakes cayenne pepper, 2-3 shakes cumin, 2 shakes marjoram and just one conservative shake of nutmeg. Add salt to taste. (I like mine salty, so I won’t tell you how much salt I added…)

Makes about 6 cups.  Approximately 125 calories per cup.