Butternut Squash Soup with Cream Cheese Recipe

Prep Time::25 mins

Cook Time::30 mins

Total Time::55 mins

Servings::6

Ingredients

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Original recipe (1X) yields 6 servings

4 tablespoons margarine

6 cups peeled and cubed butternut squash

6 tablespoons chopped onion

3 cups water

4 cubes chicken bouillon

½ teaspoon dried marjoram

¼ teaspoon ground black pepper

⅛ teaspoon ground cayenne pepper

2 (8 ounce) packages cream cheese

Directions

Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.

Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.

Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.

Recipe Tips

You can use 3 to 4 cups of chicken broth instead of water and bouillon cubes.

This recipe also works well with half as much cream cheese if you don't want it too rich.

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