I’m a huge soup lover, but have had my fair share of failed butternut squash soups either off the shelf or from the market. I planned for a section in my garden for this invasive gourd just to try my shot of making my own version. After harvesting the baby squash (before the first freeze) I was so excited and roasted them with butter and brown sugar….the house smelled incredible. The rest of the steps of my journey are below, and boy it is a filling meal in a cup. I couldn’t get over the aromas and flavors of every bit from a visually simple soup. It’ll be hard to buy this off the shelf again, when I know how good it can be homemade.
Ingredients
- 6 tablespoons chopped onion
- 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.
That looks amazing....may need to add that to my list of things today!
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