“Cream cheese is blended into this pureed soup of winter squash and onion which have been cooked in a seasoned chicken stock.”
6 Tbs. chopped onion
4 Tbs. margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
½ tsp. dried marjoram
¼ tsp. freshly ground black pepper
1/8 tsp. ground cayenne pepper
2 (8-oz.) packages cream cheese
(Can use only 1 package of cream cheese)
In a large saucepan, sauté 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.