INGREDIENTS
1 tbsp
olive oil
1
small onion, diced
3 cloves
garlic, crushed or finely minced
1/2 tsp
dried thyme
3 1/2 cups
chicken stock
2/3 cup
white wine
1
medium butternut squash, peeled, seeded, and chopped (about 1½ lbs)
1
large jalapeno, seeded and diced
1/2 cup
heavy cream
4 1/2 oz
light cream cheese
Salt and pepper