Wednesday, September 22, 2010

Butternut Squash Soup

6 T chopped onion
4 T margarine
6 cups peeled and cubed butternut squash (this was equal to 1/2 a very large squash, try using a potato peeler to take the peel off--it worked like magic)
3 cups water
4 cubes chicken bouillon
1/2 t dried marjoram
1/4 t ground black pepper
1/8 t ground cayenne pepper
2 (8 ounce) packages cream cheese.

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.

*One bowl of this and my husband announced, "This is my new favorite soup!"  He had multiple servings; however, my kids hardly ate any of it.  Being so rich, next time I make this I would try maybe adding a potato in with the squash and cutting down the cream cheese by at least half--so it's still thick, but not as rich.

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