Butternet Squash Soup

Butternut Squash Soup

Cyndie Call

Prep Time: 25 Min
Cook Time: 35 Min


Ingredients
6 tablespoons chopped onion
4 tablespoons margarine
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
2 (8 ounce) packages cream cheese
Directions
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.

* My butternut squash was small so I added a whole bag of carrots (peeled and sliced).
Also I think 2 pkg of cream cheese is too much! I only put in 1/2 pkg and think it is plenty. Start out with that and see if you want more.