Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

You can use half as much cream cheese if you don’t want it too rich.”

Ingredients

  • 6 tablespoons chopped onion
  • 4 tablespoons margarine
  • 6 cups peeled and cubed butternut squash
  • 3 to 4 cups of chicken broth
  • 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.
  2. Add squash, chicken broth, marjoram, black pepper and cayenne pepper.
  3. Bring to boil; cook 20 minutes, or until squash is tender.
  4. Puree squash and cream cheese in a blender or food processor in batches until smooth.
  5. Return to saucepan, and heat through. Do not allow to boil.

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