Jen’s Butternut Squash Soup

 In

Jen's Butternut Squash Soup

Yields1 Serving
 6 tablespoons chopped onion
  4 tablespoons butter
  6 cups peeled and cubed butternut squash
  3 cups water
  4 cubes chicken bouillon
  1/2 teaspoon dried marjoram
  1/4 teaspoon ground black pepper
  1/8 teaspoon ground cayenne pepper
  1/2 8 ounce package cream cheese
1

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

2

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.

Ingredients

 6 tablespoons chopped onion
  4 tablespoons butter
  6 cups peeled and cubed butternut squash
  3 cups water
  4 cubes chicken bouillon
  1/2 teaspoon dried marjoram
  1/4 teaspoon ground black pepper
  1/8 teaspoon ground cayenne pepper
  1/2 8 ounce package cream cheese

Directions

1

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

2

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.

Notes

Jen’s Butternut Squash Soup