Butternut Squash Soup

Reece's mom had given us this butternut squash and I wanted to do something interesting with it so I started Googling and found lots of soup recipes. Then I decided that apparently all I needed to do was put in the stuff that sounded good to me. So I did. And while we were eating, Rosie kept telling me 'Mommy! This is yummy!!' :)

1 butternut squash
1 medium-large onion, chopped
2 cloves garlic
1 medium apple, peeled, cored & chunked
1/2 C. butter
2 (14.5 oz.) cans chicken broth
8 oz. cream cheese, cubed
1 T. sugar (optional)
Salt, cayenne pepper & nutmeg to taste
Half & Half to thin the soup to your desired consistency

Bake the squash at 350 degrees for 45 minutes. In a large soup kettle, sauté the onion in the butter. Add the cream cheese and chicken broth. Simmer until the cream cheese is all melted. Add the apple. Scoop the squash from the rind and add. Add seasonings to taste& sugar if you're using it; simmer until everything is tender. In small batches, puree the soup in the blender until smooth. Pour back into the kettle and add as much half & half as you deem necessary. Reheat and serve.