1 Butternut Squash
2 1/2 cups of Veggie Stock
4 oz cream cheese
1/2 stick butter
1 tsp enchilada seasoning
1 tsp crushed red pepper
1 tsp paparika
1 tsp ground sage
S&P
Clean and bake flesh side down on 425 for 45 minutes to an hour. Remove from oven and let cool about 5 minutes or until you can handle. Turn over and scrape the flesh out and add to a food processor. Add cream cheese, butter and 1/2 of the stock. Puree and return to a pot on medium low heat. Add the remaining stock and all the seasonings. Stir and then add S&P to taste. Heat for about 15 minutes or until heated all the way thru.
Serve with carmelized onions.
