Spiced Apple-Butternut Squash Soup

• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium onion, chopped
• 18 teaspoon ground nutmeg
• 6 cups butternut squash, peeled, chopped
• 2 medium granny smith apples, peeled, chopped
• 3 (14 1/2 ounce) cans vegetable broth
• 12 cup philadelphia honey nut flavor cream cheese spread

1. Melt butter in large saucepan on medium heat.
2. Add onions; cook 4 minutes or untl tender-crisp, stirring occasionaly.
3. Stir in nutmeg; cook 1 minute.
4. Add squash, apples and broth; stir.
5. Bring to a boil.
6. Reduce heat ot medium-low; cover.
7. Simmer 50 minutes.
8. or until squash and apples are tender, stirring occasionally.
9. Cool soup slightly.
10. Add in batches, to food processor or blender; cover.
11. Process until smooth; return to saucepan.
12. Cook on medium-low heat until heated through, stirring occasionally.
13. Ladle soup into eight serving bowls.
14. Just before serving, add 1 tablespoon of the cream cheese spread to each bowl; stir gently to swirl.

butter, onion, ground nutmeg, butternut squash, granny smith apples, vegetable broth, philadelphia honey

Taken from www.food.com/recipe/spiced-apple-butternut-squash-soup-420470 (may not work)