Butternut Squash Soup

Julie Tadlock Happe

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. 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.
  2. 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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