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Creamy Butternut Squash Soup

Ingredients:

1/2 c. chopped onion
1/3 c. butter
8 c. peeled and cubed butternut squash
4 c. water
5 cubes chicken bouillon (you can substitute 4c. chicken broth)
1 t. marjoram
1/2 t. black pepper
1/8 t. cayenne pepper
1-3 packages cream cheese (varying creaminess)  

Directions:
1.  Sauté onions in butter until tender.  Add squash, water, bouillon, 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, immersion blender, or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Enjoy!  

Optional:
Save seeds from the butternuts. Roast at 375 degrees with a little butter and salt for about 20 minutes or until crispy and slightly browned. Can be used as a garnish, or eaten as a snack!

This entry is related to the following products. Click on any of them for more information.
Winter Squash, Marjoram, Butter, Squash, Butternut Squash,
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