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Butternut Squash Soup by www.whatscookingwithruthie.com

Butternut Squash Soup (she: Ruthie)

Ingredients

  • 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

Instructions

  1. In a large saucepan, saute onions in olive oil until tender.
  2. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.
  3. Bring to boil; cook 20 minutes, or until squash is tender.
  4. Puree squash and cream cheese in a blender or food processor in batches until smooth.
  5. Return to saucepan, and heat through.
  6. Don't boil.
  7. Enjoy!