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Butternut Squash Soup


  • 6 tablespoons chopped onion
  • 4 tablespoons butter or margarine
  • 6 cups roasted peeled and cubed butternut squash (about 1)*
  • 3 cups water
  • 4 cubes chicken bouillon
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon black pepper
  • dash of ground cayenne pepper
  • 1 (8 ounce) package cream cheese

1. In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to a boil.

2. Puree soup and cream cheese with an immersion blender until smooth. Return to saucepan, and heat through. Do not allow to boil.

*To Roast the Butternut Squash, wash outside, cut lengthwise, scoop seeds out.  Place in oven, flesh side up, loosely covered, for 25 minutes @400 degrees.

Recipe from Michelle Leebert

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