Butternut Squash Soup

Name: Butternut Squash Soup
Yield: 6 servings
Cuisine: American
Ingredients: 6 tbsp chopped onion; 6 cup peeled and cubed butternut squash; 4 tbsp margarine; 3 cup water; 4 cubes chicken bouillon; 1/2 tsp dried marjoram; 1/4 tsp ground black pepper; 1/4 tsp ground cayenne pepper; 2 (8 ounce) packages cream cheese

colorado_rudy @cook_3209113

Butternut Squash Soup

colorado_rudy @cook_3209113

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Ingredients

6 servings

6 tbspchopped onion
6 cuppeeled and cubed butternut squash
4 tbspmargarine
3 cupwater
4cubes chicken bouillon
1/2 tspdried marjoram
1/4 tspground black pepper
1/4 tspground cayenne pepper
2(8 ounce) packages cream cheese

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Steps

1

In a large saucepan, saute onions in margarine until tender.
2

Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.
3

Bring to boil; cook 20 minutes, or until squash is tender.
4

Puree squash and cream cheese in a blender or food processor in batches until smooth.
5

Return to saucepan, and heat through. Do not allow to boil.

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Cooksnaps

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colorado_rudy @cook_3209113

on January 01, 2012 00:00

Comments (5)

samsmom020108 @cook_3801485

November 17, 2013 18:23

Wonderful template! I used what I had handy (8 oz chive cream cheese+8 oz heavy whipping cream; curry seasoning instead if seasonings listed; homemade chicken stock instead of water/boullion; and 1 whole large onion because I loooooove onions). Served with melty ham and cheese on dense grainy bread for dipping. Fantastic!

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