Butternut Squash Soup

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
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.

**Ok so i found this recipe on the internet the other day and it made me want it. I didnt have everything it needed so I went ahead and made a few changes.**

I cut up the squash into cubes and put it in a pot. I added about half an onion, chopped (without sauteing), and some celery, chopped . I then filled up the pot with chicken broth (instead of water and chicken bouillon) till you barely cover the squash. Brought to boil and cooked for about 20 minutes. When squash was tender I scooped squash,onions and celery (with not much liquid) into a blender and put it in the soup setting. I let it become liquid and added only 2 heaping tablespoons of cream cheese. Add a little of the liquid left to have a good texture to the soup so it isnt super thick. Once it is all blended, transfer back to pot. Add more salt to taste. Add about 1/2 teaspoon of pepper. I also added like a dash of ground ginger just for a little kick. But dont use too much or it will make it really over-powering.

We bought a sourdough baguette and dipped little slices of bread into our soup. It was to DIE for.

I think the original recipe called for way too much cheese which would have made it way too rich (and fattening). Plus chicken broth is better for you than little pre-made cubes of seasoning. And I love to add as many vegetables to my food as possible so anyway I can add it, I will!

Hope you love it!


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