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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with 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 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.
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