Monday, May 17, 2010

Butternut Squash Soup

My husband and I enjoy eating soups. Now that we are heading into summer I am trying a way to keep my soup eating alive. My first attempt to a lighter soup was a success! :)

The soup has cream cheese in it. The next time that I make this I am going to try to add yogurt as a replacement.

Butternut Squash Soup
Butternut Squash Soup Recipe

  • The Ingredients:
  • 6 tablespoons chopped onion
  • 4 tablespoons olive oil
  • 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

  • The 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.

No comments:

Post a Comment

Related Posts with Thumbnails