Here is a delicious fall soup. It is thick and hearty, and easy to make.
- 6 tablespoons chopped onion
- 4 tablespoons margarine
- 6 cups peeled and cubed butternut squash (2 lbs)
- 3 cups water
- 4 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1 (8 ounce) package cream cheese
- Roast squash on a sheet in the oven (cut in half and roast cut side down) for about 45 minutes at 375. (A quick and easy way to prepare this dish is to cut the squash in half, place each half face down on a plate, and microwave for about 8 to 10 minutes, or until soft.) Peel, and cut the squash into small pieces. Make sure to remove the fibrous strings from the squash.
- 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. As you cook the squash, break up the pieces until they are smooth. Cut the cream cheese into small chunks and add to soup.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. (The cream cheese can be blended with a wooden spoon as you stir the soup, and then mixed with a hand mixer, as needed.) Return to saucepan, and heat through. Do not allow to boil.
I wish you well.
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