I took a rock hard squash and hacked it in half the long way with my big heavy meat cleaver. After removing the seeds and pumpkin stringy stuff with a grapefruit spoon, I coated the insides with olive oil and baked face down in a 350F oven for about an hour. After letting it cool on the counter, the outer shell looked puckered and loosened. It lifted easily it off the well-cooked meat.
Into a deep pan I put:
all the soft cooked squash
6 ounces of cream cheese
1 can of chicken broth
1/2 tsp marjoram
1/2 tsp onion powder
I tried squishing it all together with a potato masher, but even after it was heated through, it was lumpy. My handy stick blender did the trick. Smooth and tasty!
With this we shared a baked turkey thigh and some romaine salad with grape tomatoes.
Vanilla sheet cake with homemade cocoa butter cream icing for dessert.
I would take a picture, but a pot of soup doesn't look very interesting. Everything tastes great!