Wednesday, April 14, 2010

Butternut Squash Soup


Source: Allrecipies
Ingredients:

6 tablespoons of chopped onions
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken 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:
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.

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.

Rating: A-
Delicious, but prob not the healthiest. I recommend buying already chopped squash in the frozen section. As it took me forever to cut.

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