Monday, November 8, 2010

Butternut Squash Soup

Happy Monday morning!  It was sooo nice to get an extra hour of sleep this weekend and also wonderful to be able to SEE during my jog this morning.  Adding to my general state of well being is the fact that for the first time in 2 1/2 months we didn't have soccer games on Saturday!  Yes - I feel some level of sanity returning to this fried mama.
Last week I was craving butternut squash soup.  I'd made it in the past but never had a recipe "stick" until now.  I think a couple things made this soup extra yummy:  roasting the squash before adding it to the broth mixture and CREAM CHEESE!  I mean, you add cream cheese to pretty much anything and it has to be good right?  Right.


  • 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


  1. 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.
  2. 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.

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