Wednesday, December 14, 2011

Butternut Squash Soup

Michelle, from our ward, made us some soup when I had Amelia (because she is awesome). Scott loved it so much he pushed and pushed me to get this recipe...and I'm so glad I did! We love it, its a treat every time we make it. I try to make homemade bread with it, because it's so yummy to dip in the soup!

Butternut Squash Soup
Makes 7ish cups
1 small chopped yellow onion
4 tablespoons butter
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 8 ounce cream cheese

In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to a boil; cook 20 minutes or until squash is tender.
Puree squash, liquid, and cream cheese in a blender or food processor in batches until all is combined. Return to stove to warm, but do not bring to boil again.

Recipe Source: Michelle Tandy

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