Butternut Squash Soup
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
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
Cooking 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.
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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I have to tell my friends about your recipe for Butternut Squash Soup, it is awesome. They are going to love it so much!
Dr. Alfredo Oberbrunner (31 May 2020)
Your recipe for Butternut Squash Soup reminds me of the one my mom used to make. Thank you bringing back such lovely memories. Love it!!
Ms. Elsie Zulauf I (31 May 2020)
Omg, your recipe for Butternut Squash Soup is the best ever, thank you so much
Eden Thompson (28 May 2020)