Butternut Squash Soup

 

 

This is a recipe for butternut squash soup that I love to make during the fall and winter seasons. It's easy to prepare and tastes delicious! The ingredients are: 3-4 cups of diced butternut squash, 1/2 cup chopped onion, 2 tablespoons butter, salt and pepper. To start, melt the butter in a large pot over medium heat. Once melted add the onions and cook until they're soft (about 5 minutes). Add your spices (salt and pepper) as well as your diced butternut squash. Cook for about 15 minutes or until it becomes very soft. Then put all of this into a blender with some water (or broth) to help liquefy it; then pour back into your pot on

prep:25 mins

cook:35 mins

total:60 mins

Servings:6

Yield:6 servings 

 

 

Ingredients:

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• ½ teaspoon dried marjoram
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese
  

 

Directions: 

Step1: 

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.

Step2: 

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.

 

Nutrition Info: 

Per Serving:

398 calories; protein 7.7g; carbohydrates 20.2g; fat 33.4g; cholesterol 82.5mg; sodium 1081.4mg.