Prep Time::25 mins
Cook Time::30 mins
Total Time::55 mins
Servings::6
Ingredients
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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.