Give the people what they want.

And today, you all want 2 things. 1) Video of the actual fire from yesterday's preview video. And I'm told that it's in the works and will be released soon. Get your popcorn ready.

And B) Everyone wants another recipe. Well, maybe not, but I made this butternut squash soup on Sunday and it's seriously so delicious and perfect for fall. And easy! And cheap! Squash are like 65 cents at Aldi, so hop on that!

You'll need:
- 1/2 of a large sweet onion, chopped (GG would want you to use a Vidalia)
- 5 tablespoons butter (real butter...and if you drop in an extra tablespoon or two I won't tell!)
- 6 cups peeled and cubed butternut squash (this is like a medium sized squash...maybe 2 lbs.)
- 4 cups chicken broth
- 1/2 teaspoon dried marjoram (No idea what this was before this recipe, but it's a spice. Go figure.)
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 (8 oz.) package of cream cheese (do yourself a favor and DON'T get the reduced fat crap)
- salt, to taste

Then do this:
1. In a large saucepan, saute onions in butter until tender. Add squash, broth, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree everything in the pot with the cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

It's so good. Like, punch-yourself-in-the-face good. Next time I'm going to add some crab or shrimp chunks and some corn to make it like a chow-dah. Let me know if you try it!