Butternut Squash Soup
Ingredients
- 6 TB chopped onion
- 4 TB butter
- 6 c. butternut squash (peeled and cubed)
- 3 c. water
- 4 cubes chicken bouillon
- 1/2 tsp dried marjoram
- 1/4 tsp ground black pepper
- 1/8 tsp ground cayenne pepper
- 16 oz cream cheese
Instructions
- 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.
- 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.