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Butternut Squash Soup

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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
55 min
SERVINGS
6 servings
Lunch
Butternut Squash Soup
Ingredients
  • 4 tablespoons margarine
  • 6 cups peeled and cubed butternut squash
  • 6 tablespoons chopped onion
  • 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
Instructions
1
Heat the margarine in a substantial saucepan over a moderate, low-heat setting. Introduce the onion and cook until it becomes soft and loses its initial firmness, approximately 5 minutes. Introduce the butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper into the saucepan.
2
Heat the mixture to a rolling boil over an elevated heat level; decrease the heat and continue cooking until the squash is tender, roughly 20 minutes.
3
Once cooked, transfer the mixture to a blender or food processor in small portions until it reaches a smooth consistency.
4
Return the blended mixture to the saucepan and cook until just warmed through.