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 |
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
