Butternut Squash Soup

  • 6 tablespoons chopped onion
  • 4 tablespoons butter
  • 6 cups peeled and cubed butternut squash
  • 4 cups chicken broth or vegetable broth
  • 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, sauté the onions in butter until tender. Add the squash, broth, marjoram, black pepper and cayenne pepper. Bring to a boil; cook for 20 minutes, or until the squash is tender.

Puree the squash and cream cheese in a blender or food processor in batches until smooth or add the cream cheese to the squash and blend with an immersion blender in the saucepan. Return to saucepan, and heat through. Do not allow to boil.

  • Yields: 6 servings
  • Preparation Time: 1 hour
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