Butternut Squash Soup

This has been a go to soup this fall/winter. It's really easy to whip up, just make sure to get the already cut and peeled butternut squash from Costco. 

• ½ cup sweet onion, chopped
• 4 tablespoons butter
• 6 cups butternut squash, peeled & cubed
• 4 cups water
• 4 teaspoons chicken bouillon
• ½ teaspoon dried marjoram
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 6 ounces cream cheese, cubed
• 6 tablespoons Parmesan cheese, shredded (for garnish)
• 6 tablespoons Croutons or crackers (for garnish)

1. In a large pot, melt butter. Add onions and saute until tender.
2. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil, cover, cook on medium-high heat for 15 minutes or until squash is tender. Remove from heat and add cream cheese.
3. Puree cooked vegetables and cream cheese with a hand blender* until smooth. Serve garnished with Parmesan and croutons.

Recipe Source: Garnish & Glaze

Schmidt's Bakery Sugar Cookies

1 1/2 c. sugar
1 c. cold butter cut into pieces
1 c. sour cream
1 egg
1 tsp baking soda
2 tsp vanilla
1/2 tsp salt
5 c. flour

Preheat over to 425.
Cream sugar, butter, sour cream, and egg. 
Sift soda, salt and flour, add slowly to creamed mixture. Roll out onto lightly floured surface about 1/4 inch thick. Cut into your favorite shape. Bake for 6 minutes. Let cool

Cream Cheese Frosting:

1 ( 8 oz. ) pkg cream cheese, softened. 
1 stick of butter, softened.
package of powdered sugar
1 tsp vanilla

Mix together until smooth.