Thursday, October 26, 2006

Butternut Squash Soup

6 Tbsp. chopped onion
4 Tbsp. butter
6 C. peeled and cubed butternut squash
3 C. water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
2 (8 oz.) packages cream cheese (I only use 1 package because I find that 2 make it too rich.)

1. In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do no allow to boil.

Right now Costco has a bag of pre-peeled, pre-cut butternut squash to make this recipe fast and easy to make.

1 comment:

Ton said...

Okay, Megg brought me some of this yesterday. It is so good. I highly suggest everyone make this. Thanks, Megg!