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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Cream cheese is blended into this pureed soup of winter squash and onion which have been cooked in a seasoned chicken stock. Ingredients:
6 tablespoons chopped onions |
4 tablespoons butter |
1 butternut squash |
3 cups chicken stock |
1/2 teaspoon dried marjoram |
1/4 teaspoon ground black pepper |
1/8 teaspoon ground cayenne pepper |
1 (8 ounce) package cream cheese |
Directions:
1. Preheat the oven to 375°F Cut butternut squash in half, and roast, cut side down for 45 minutes. When done, cut into cubes. In a large saucepan, saute onions in butter until tender. Add squash, chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
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