Butternut Squash Soup

Name: 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

9 ingredients

2 steps

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

Directions

1

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.
2

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.