Butternut Squash Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Yields:
-
1 pot
- Serves:
- 6
ingredients
- 88.74 ml chopped onions
- 59.16 ml butter
- 1 butternut squash
- 709.77 ml chicken stock
- 2.46 ml dried marjoram
- 1.23 ml ground black pepper
- 0.61 ml ground cayenne pepper
- 226.79 g package cream cheese
directions
- Preheat the oven to 375°F Cut butternut squash in half, and roast, cut side down for 45 minutes. When done, cut into cubes. In a large saucepan, saute onions in butter until tender. Add squash, chicken stock, 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.
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