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You are here:  Skip Navigation LinksHome » Recipe » Show Recipes
Butternut squash soup
 :  Jan/08/2017 07:16:PM
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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
Directions:
1. Preparation time: 25 minutes. Cook 35 minutes. Ready in 1 hour.
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.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.



 
 
 
 
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