OUR FAVORITE RECIPES - BUTTERNUT SQUASH SOUP
During these cold winter days, I like to go to soups to keep warm and get that full feeling as well. I hope you enjoy this yummy soup.
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 6
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:
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.
CATHY MALLERS & DEAN'S TEAM CHICAGO
