Butternut Squash Soup The Best Recipes

Monday, November 19, 2012

Butternut Squash Soup

"Delicious and very clean to make. You can use 3 to 4 cups of chook broth instead of the water and bouillon cubes. Also works properly with half of as a lot cream cheese if you don't want it too wealthy."

Ingredients :

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
three cups water
four cubes hen bouillon
1/2 teaspoon dried marjoram
1/four teaspoon floor black pepper
1/eight teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H

In a huge saucepan, saute onions in margarine until smooth. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook dinner 20 mins, or till squash is gentle.
Puree squash and cream cheese in a blender or food processor in batches till easy. Return to saucepan, and heat thru. Do not permit to boil.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, cook it evenly, and make smooth-up easier.

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