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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This soup is so rich and creamy even people that think they do not like butternut squash love it! Ingredients:
6 c. butternut squash (1 medium peeled, seeded and diced squash) |
6 t. chopped yellow onion |
4 t. butter (unsalted) |
4 t. brown sugar (packed) |
3 c. water |
4 bouillon cubes (chicken) |
8 oz. cream cheese |
1 pint heavy cream or half & half |
1/2 tsp. dried marjoram |
1/8 tsp. ground cayenne pepper |
1/4 tsp salt |
1/4 tsp ground black pepper |
Directions:
1. Saute onions in butter until tender. Add squash and spices and sauté together for 2 minutes. Add water and bring to boil to cook squash until fork tender.
2. Pour mixture into blender and add cream cheese and cream until smooth.
3. Pour mixture back into pot to heat through do not allow soup to come to a boil. Serve and Enjoy.
4. * I found that cutting the squash in half lengthwise, covering, and microwaving for about 8 minutes – made them easier to peel and cut up.
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