Creamy Butternut Squash Soup |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I had this recently at a school function and asked for the recipe. Rich but very delicious. Ingredients:
6 tablespoons chopped onions |
4 tablespoons margarine or 4 tablespoons butter |
6 cups peeled and cubed butternut squash |
3 cups water |
4 chicken bouillon cubes |
1/2 teaspoon dried marjoram |
1/4 teaspoon ground black pepper |
1/8 teaspoon ground cayenne pepper |
2 (8 ounce) packages cream cheese, room temperature |
Directions:
1. In a large saucepan, saute onions in butter until tender.
2. Add squash, water, bouillon, butter, marjoram, black pepper, and cayenne pepper.
3. Bring to a 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.
6. Do not allow to boil.
7. I halfed squash removed seeds and placed in a 9x13 pan with water. Baked 350 until tender then scraped squash out and blended.
8. I used chicken base instead of bouillon.
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