Description
Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don’t want it too rich.
Ingredients
- 6 tablespoons chopped onion
- 4 tablespoons margarine
- 6 cups peeled and cubed butternut squash
- 3 cups water
- 4 cubes chicken bouillon
- ½ teaspoon dried marjoram
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground cayenne pepper
- 2 (8 ounce) packages cream cheese
Instructions
- 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.
- Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender
- about 20 minutes.
- 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.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6