Creamy Butternut Squash Soup

1. 1

   In a large saucepan, saute onions in butter until tender.

2. 2

   Add squash, water, bouillon, butter, marjoram, black pepper, and cayenne pepper.

3. 3

   Bring to a boil; cook 20 minutes, or until squash is tender.

4. 4

   Puree squash and cream cheese in a blender or food processor in batches until smooth.

5. 5

   Return to saucepan and heat through.

6. 6

   Do not allow to boil.

7. 7

   I halfed squash removed seeds and placed in a 9x13 pan with water.

8. 8

   Baked 350 until tender then scraped squash out and blended.

9. 9

   I used chicken base instead of bouillon.

* Per serving · 4 servings · Values may vary.

No additional tips available.