Butternut Squash Soup

Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.

  • Prep Time 0 Hours 25 Minutes
  • Cook Time 0 Hours 35 Minutes
  • Total Time 0 Hours 60 Minutes

Ingredients

  • 6 tablespoons chopped onion
  • 4 tablespoons margarine
  • 6 cups peeled and cubed butternut squash
  • 3 cups water
  • 4 cubes chicken bouillon
  • ½ teaspoon dried marjoram
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground cayenne pepper
  • 2 (8 ounce) packages cream cheese

Directions

  • 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.

Nutritional Information

  • Calories: 397.5 calories
  • Carbohydrate Content: 20.2 g
  • Cholesterol Content: 82.5 mg
  • Fat Content: 33.4 g
  • Fiber Content: 3 g
  • Protein Content: 7.7 g
  • Saturated Fat Content: 17.7 g
  • Serving Size:
  • Sodium Content: 1081.4 mg
  • Sugar Content: 3.7 g
  • Trans Fat Content:
  • Unsaturated Fat Content: