Spiced Apple-Butternut Squash Soup

• 2 Tbsp. butter or margarine
• 1 onion, chopped Safeway 3 lb For $2.99 thru 02/09
• 1/8 tsp. ground nutmeg
• 2 butternut squash (2 lb. each), peeled, chopped (about 6 cups)
• 2 Granny Smith apples, peeled, chopped
• 3 cans (14-1/2 oz. each) vegetable broth
• 1/2 cup PHILADELPHIA Honey Pecan Cream Cheese Spread

1. Melt butter in large saucepan on medium heat.
2. Add onions; cook 4 min.
3. or until crisp-tender, stirring occasionally.
4. Stir in nutmeg; cook 1 min.
5. Add squash, apples and broth; stir.
6. Bring to boil; cover.
7. Simmer on medium-low heat 50 min.
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 8 serving bowls.
14. Add 1 Tbsp.
15. cream cheese spread to each bowl; stir gently to swirl.

butter, onion, ground nutmeg, butternut, apples, vegetable broth, philadelphia honey

Taken from www.kraftrecipes.com/recipes/spiced-apple-butternut-squash-soup-91377.aspx (may not work)