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This delicious butternut squash soup with cream cheese is very easy to make. Serve with crusty bread for a rich and comforting meal.
Ingredients
- margarine: 4 Tbsp
- butternut squash: 6 cups (peeled and cubed)
- onion: 6 Tbsp (chopped)
- water: 3 cups
- cubes chicken bouillon: 4 piece
- marjoram: 0.5 tsp (dried)
- ground black pepper: 0.25 tsp
- ground cayenne pepper: 0.125 tsp
- cream cheese: 2 packages (8 ounce packages)
Metric Conversion
Stages of cooking
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Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
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Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.
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Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.
