This delicious butternut squash soup with cream cheese is very easy to make. Serve with crusty bread for a rich and comforting meal.
Ingredients
- 4 tablespoons margarine
- 6 cups peeled and cubed butternut squash
- 6 tablespoons chopped onion
- 3 cups water
- 4 cubess chicken bouillon
- 0.5 teaspoons dried marjoram
- 0.25 teaspoons ground black pepper
- 0.13 teaspoons ground cayenne pepper
- 2 packages cream cheese , 8 ounce
Instructions
-
1
Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
-
2
Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.
-
3
Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.
Nutrition Facts
Per serving
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