Butternut Squash Soup

TIVERTOWN

Cream cheese is blended into this pureed soup of winter squash and onion which have been cooked in a seasoned chicken stock.

Modified from: Butternut Squash Soup

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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

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  1. Roast butternut squash in oven. Can be roasted the day before while cooking that evenings meal in oven. In a large saucepan, saute onions in margarine until tender. Add marjoram, black pepper and cayenne pepper. Add squash, chicken stock,(I use low/sodiam Campbells ready stock in carton. 4 cups. Puree squash and liquid and cream cheese in a blender or food processor in batches until smooth. Put back in saucepan and bring to a simmer for 20 minutes stirring occasionaly or until heated through. Do not allow to boil.

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