Buttercup Squash Soup |
This is a fall favourite of mine! I always take advantage of the fresh squash at harvest time each autumn. It's packed with rich flavour and very easy to make.
Ingredients
- 6 tablespoons chopped onion
- 4 tablespoons margarine
- 6 cups peeled and cubed butternut squash
- 1 large tetra pack of Chicken Broth (about 4 cups)
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 (8 ounce- brick) package cream cheese
- **optional**- although yummy- 2 cups of leftover ham or turkey
Materials
Large Saucepan
Immersion Blender, Food Processor or Regular Blender
Directions
- In a large saucepan, saute onions in margarine until tender. Add squash, chicken broth, 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.
***(Ham or Turkey would be added after cream cheese is blended.
Karena | October 4, 2008 at 1:09 pm - §
My husband has proclaimed this the *best soup ever.* It was heavenly -- I accidentally doubled the amount of cayenne pepper, which gave it the perfect kick for us, although our love of spice is not shared by all. Only other change I made was to use veg broth instead of chicken, as we're vegetarians. Thanks for the recipe, it will become a staple of our *special* fall meals.