Jack's Garden Fresh Butternut Squash Soup
My brother, Jack, is a Vietnam Vet. We are all very proud of the service he gave to our country. He grows butternut squash every year. He has made many different types of butternut squash soups, however, this is his favorite, and ours. It is rich, creamy, filling, and delicious. Our favorite time to make this is in the winter, though, it is great anytime. We bake all the extra squash we don't eat during the season and puree it and freeze it. Baked squash can be substituted in this recipe instead of boiling the squash. This makes a very hearty and elegant soup for dinner guests.
- 6 Tbsp
- jchopped onion
- 4 Tbsp
- 6 c
- peeled and cubed butternut squash
- 3 c
- chicken bullion cubes
- 1/2 tsp
- dried marjoram
- 1/2 tsp
- ground black pepper
- 1/8 tsp
- ground cayenne pepper
- 8-ounce packages cream cheese
1In 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.
The seasoning can be modified to your own personal taste.
Canned stock can be substituted for the bullion cubes. You will need 3 cups of stock and omit the bullion cubes and water.
If you bake the squash, scoop it out of the shell and add it to the other ingredients and heat everything thoroughly before adding the cream cheese. Puree it all together.