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Butternut Squash Soup with Cream Cheese
Butternut Squash Soup with Cream Cheese
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Creamy butternut squash soup with a hint of marjoram and cayenne for extra flavor.
Ingredients:
  • 4 tablespoons margarine
  • 6 cups peeled and cubed butternut squash
  • 6 tablespoons chopped onion
  • 3 cups water
  • 4 cubes chicken bouillon
  • 0.5 teaspoon dried marjoram
  • 0.25 teaspoon ground black pepper
  • 0.125 teaspoon ground cayenne pepper
  • 2 (8 ounce) packages cream cheese
Instructions:
  • In a large saucepan, gently melt margarine over medium-low heat. Sauté onion until soft and translucent for about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
  • Bring the mixture to a lively boil over medium-high heat then lower the heat and gently simmer until the squash is soft and tender, approximately 20 minutes.
  • Blend the squash mixture and cream cheese in a blender or food processor until perfectly smooth. Transfer back to the saucepan and heat gently until warmed through.

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