Butternut Squash Soup

SUBMITTED BY: Mary PHOTO BY: Yana

"Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich."

PREP TIME	25 Min
COOK TIME	35 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
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

READ REVIEWS (587)

DIRECTIONS

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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REVIEWS

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Reviewed on Feb. 24, 2003 by LMAESTAS

I served this soup for an Oktober Fest party and everyone loved it! I roasted the sqaush on a sheet in the oven (cut in half and roast cut side down) for about 45 minutes at 375 because roasting brings out the flavor better. (Plus it is a lot easier than cutting an uncooked squash). I used butter because I never use margarine, and I added slightly more cayenne than called for. Everyone wanted the recipe. It was fabulous!

39 users found this review helpful

Reviewed on Feb. 24, 2003 by SLJ6

Ok...I have to say that I tweeked this recipe big time. I used this recipe in addition to another butternut squash soup recipe. First of all, I used 2 squashes..cleaned and cut into 8 pieces..roasted them with olive oil, salt,and pepper and smashed garlic cloves for an hour in the oven..350. I then removed them from their skins..sauteed the onion and added 1 c. apple cider in addition to the chicken broth...and one peeled, chopped granny smith apple...and nutmeg, salt and pepper. I also have to say that I didnt use any of the cream cheese...the puree was perfect without..but I think I will add a small amount of 1/2 and 1/2 for a little richness. Excellent soup...thick, creamy and rewarding even if you dont use the cream cheese...way to calorie concious. Puree' in small batches in the food processor...be careful if its too hot!

32 users found this review helpful

Reviewed on Nov. 11, 2003 by FREDDY_K

A quick and easy way to prepare this dish is to cut the squash in half, place each half face down on a plate, and microwave for about 8 to 10 minutes. Then just scoop out the prepared squash and puree with the rest of the ingredients. Half the cream cheese was plenty.

26 users found this review helpful

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