Butternut Squash Soup

You may have to fight a battle more than once to win it. ~Margaret Thatcher

My friend Julie shared this with me.  It also appears on Allrecipes.com with great reviews.  

Ingredients

  • 6 tablespoons chopped onion
  • 4 tablespoons margarine (use butter)
  • 6 cups peeled and cubed butternut squash
  • 3 cups water
  • 4 cubes chicken bouillon (or 3 cups chicken broth instead of the water and bouillon)
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 2 (8 ounce) packages cream cheese
 Directions
  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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