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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Great soup to start out any winter dinner party or meal! Cinnamon and nutmeg add a nice holiday touch. Can easily be made ahead of time and left to simmer, while you prepare the rest of a meal. Ingredients:
6 tablespoons chopped onions |
4 tablespoons butter or 4 tablespoons margarine |
8 cups peeled and cubed butternut squash |
4 cups water |
4 chicken bouillon cubes |
1/2 teaspoon dried marjoram |
1/4 teaspoon ground black pepper |
1 teaspoon ground cayenne pepper |
1/2 teaspoon nutmeg |
1/2 teaspoon cinnamon |
2 (8 ounce) packages cream cheese |
Directions:
1. Saute onions (in large sauce pan) in margarine until tender.
2. Add squash, water, bouillon, marjoram, black pepper, cinnamon, nutmeg and cayenne pepper.
3. Bring to boil; cook 25 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 to simmer, or put in crock pot and turn to low or keep warm .
6. Taste improves greatly if you let all ingredients simmer together for a while!
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