This recipe is DELICIOUS! Even my kids were asking for seconds. It's also really easy! Great soup for fall!
"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 onion
4 tablespoons margarine
6 cups peeled and cubed butternut
squash
3 cups water
|
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
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DIRECTIONS:
| 1. | In a large saucepan, saute onions in margarine 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 or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. |
If you want the direct link to it on allrecipes, here it is!
Note: I sliced the butternut squash in half, placed it cut-side down on a baking sheet. Cooked it for 45 min at 375, to bring out the buttery flavor more. You can half/omit the cream cheese.
