Butternut Squash Soup
Source: allrecipes.com
Ingredients
- 6 tablespoon onion (chopped)
- 4 tablespoon margarine
- 6 cup butternut squash (peeled and cubed)
- 3 cup water
- 4 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 cream cheese packages (8 ounces each)
Instructions
- 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.
- 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.
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