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
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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