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Butternut Squash Soup

2 tbsp margarine or butter
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 pounds), peeled and cubed
2 cups water
1/2 tsp. marjoram leaves
1/4 tsp black pepper
1/8 tsp. ground red pepper (cayenne)
4 chicken (vegetable) bouillon cubes
1 package (8 oz. ) cream cheese, cubed

Melt margarine in 10-inch skillet over medium heat. Cook onion in margarine, stirring occasionally, until crisp-tender.

Mix onion and remaining ingredients except cream cheese in 3 1/2-4 quart slow cooker. Cover and cook on low 6-8 hours or until squash is tender.

Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high until smooth. Return mixture to slow cooker; stir in cream cheese. Cover and cook on low about 30 minutes or until cheese is melted, stirring with wire whisk until smooth. 6 servings.

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