Butternut Squash Soup with Cream Cheese

Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 398 Calories

Ingredients

• 2 (8 ounce) packages cream cheese
• 4 tablespoons margarine
• 3 cups water
• ¼ teaspoon ground black pepper
• ½ teaspoon dried marjoram
• 4 cubes chicken bouillon
• 6 tablespoons chopped onion
• 6 cups peeled and cubed butternut squash
• ⅛ teaspoon ground cayenne pepper

Recipe Instructions

Step 1

Combine onions and margarine in a large saucepan over medium-low heat and saute until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.

Step 2

Bring to a boil over medium-high heat, reduce heat, and simmer until squash is tender, about 20 minutes.

Step 3

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.