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Rene Miller Eye

Butternut squash soup

 45392

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.

 

Courtesy of allrecipes.com

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