Lynn's Butternut Squash Soup
I love to hold afternoon Tea parties at my home, and this soup is one that everyone enjoys and asks for the recipe. The cayenne gives it a little kick..add to your taste, but beware, it can raise the temperature up in your body if you add too much..lol!
6 cbutternut squash, peeled and cubed
3 cchicken broth, low salt
6 Tbspchopped onion
4chicken boullion cubes
1/2 tspdried marjoram
1/4 tspground black pepper
4 ozcream cheese
How to Make Lynn's Butternut Squash Soup
- In a large heavy pot, saute onions in butter until tender. Add Squash, broth, bouillon cubes, marjoram, black pepper and dash of cayenne pepper (be careful..a little goes a long way!..if you like hot spicy..then add up to 1/8 tsp. Me, I only do a dash) Bring to boil; cook 20 minutes, or until squash is tender. DO NOT remove any liquid.
- Puree Squash mixture and cream cheese in blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. When serving place into bowl and use a decorator's tip and swirl a small amount of softened cream cheese on top of soup...if desired.
- **Butternut squash has very tough skin, I use a potato peeler to remove skin. You can also cut squash in half, place skin side up in oven set at 375 degrees for about 1/2 hour or so. It helps with getting the skin off easily, as well as cutting into cubes. Cooking time on top of stove won't be as long if squash is baked first...use your judgement when doing it this way.