Hi to all of my friends at Or so she says , it’s Ruthie from What’s Cooking with Ruthie.
I’m SO excited to be back this month to share another yummy with y’all! I love to make delicious soups but I especially love it in the winter time! Do you love butternut squash? I do, but sometimes it’s hard to cut it all up when you’re in a hurry. I found some awesome frozen butternut squash at the grocery store and it makes this soup lickity-split to throw together!
Butternut Squash Soup is the perfect recipe to keep you warm and cozy this winter!
Butternut Squash Soup (she: Ruthie)
- 6 tablespoons chopped onion
- 2 tablespoons olive oil
- 6 cups frozen peeled and cubed butternut squash
- 3 cups water
- 4 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/4 tsp nutmeg
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 8 ounce packages neufchatel cream cheese
In a large saucepan, saute onions in olive oil 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.
SEE WHAT YOU NEED HERE:
Pompeian Robust Extra Virgin Olive Oil, 68 OunceGoya Chicken Flavored Bouillon, 2.82 ozMcCormick Marjoram Leaves, 0.2 ozBadia – Ground Nutmeg – 16 oz.McCormick Pure Ground Black Pepper, 16 oz1-Pound Premium Ground Cayenne Pepper Powder 40000 Heat UnitsKraft Philadelphia Light Neufchatel Cheese, 3 Pound – 6 per case.
Here are a couple of other yummy soups that are made in the Slow Cooker… which is perfect for those busy days!
Thank you so much for letting me visit each month… I love sharing delicious recipes with y’all.
I hope these savory soup ideas keep you snuggly-warm this winter!