"Beck!! This stuff is amazing! it is the BEST soup! what is it!!" I almost felt bad telling him! Hope you guys pluck up the courage to try, it really IS good! This is not the typical cinnamon-y squash soup, it has a little kick--but not enough to dissuade all my people from gobbling it down!! YUM.
Easy Butternut Soup
Ingredients :
3/4 cup chopped onion (1 medium onion)
6 Tablespoons butter
8 cups peeled and cubed butternut squash (I used one large butternut and 1 large acorn, cook 25 minutes, halved & seeded, cut side down @ 350 in oven, cool to help cut)
5 cups water
6 cubes chicken bouillon
1 teaspoon dried marjoram (I didn't have--fabulous anyways)
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper (don't skip this though!)
1 (8 ounce) packages cream cheese
1 cup half/half or milk
Directions :
In a large saucepan, saute onions in butter 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, add half/half, and heat through. Do not allow to boil.
