Butternut Squash Soup
From kybonita 16 years agoIngredients
- 6 c. butternut squash (1 medium peeled, seeded and diced squash) * shopping list
- 6 T. Chopped yellow onion shopping list
- 4 T. Butter (unsalted) shopping list
- 4 T. brown sugar (packed) shopping list
- 3 c. water shopping list
- 4 bouillon cubes (chicken) shopping list
- 8 oz. cream cheese shopping list
- 1 pint heavy cream or Half & Half shopping list
- ½ tsp. dried marjoram shopping list
- 1/8 tsp. ground cayenne pepper shopping list
- ¼ tsp salt shopping list
- ¼ tsp ground black pepper shopping list
How to make it
- Saute onions in butter until tender. Add squash and spices and sauté together for 2 minutes. Add water and bring to boil to cook squash until fork tender.
- Pour mixture into blender and add cream cheese and cream until smooth.
- Pour mixture back into pot to heat through do not allow soup to come to a boil. Serve and Enjoy.
- * I found that cutting the squash in half lengthwise, covering, and microwaving for about 8 minutes – made them easier to peel and cut up.
People Who Like This Dish 2
- kerrielou Kennewick, WA
- kybonita Allen, TX
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