Ingredients butternut squash soup
6 tbsp chopped onion
6 cup peeled and cubed butternut squash
4 tbsp margarine
3 cup water
4 cubes chicken bouillon
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1/4 tsp ground cayenne pepper
2 (8 ounce) packages cream cheese
how to make butternut squash soup
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.
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