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Butternut Squash Soup with Cream Cheese

Butternut Squash Soup with Cream Cheese

ค่าใช้จ่าย $10, บันทึก $15

แหล่งที่มา: Recommended by CookPal

  • 30 นาที
  • 6 จำนวนจาน
  • $10

ส่วนผสม

  • Base Ingredients

    • 4 tablespoons margarine
    • 🎃 6 cups peeled and cubed butternut squash
    • 🧅 6 tablespoons chopped onion

  • Liquids and Broth

    • 💧 3 cups water
    • 4 cubes chicken bouillon

  • Seasonings

    • ½ teaspoon dried marjoram
    • ¼ teaspoon ground black pepper
    • ⅛ teaspoon ground cayenne pepper

  • Finishing Touch

    • 🧀 2 (8 ounce) packages cream cheese

ขั้นตอน

1

Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.

2

Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.

3

Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.

สารอาหาร

ต่อ 1 จาน

🔥

398

แคลอรี่

  • 8
    โปรตีน
  • 20
    คาร์โบไฮเดรต
  • 33
    ไขมัน

💡 Use a hand blender for convenience when puréeing the soup.If you prefer a lighter version, substitute cream cheese with reduced-fat cream cheese.For a richer flavor, use butter instead of margarine.Serve the soup with crusty bread or a side salad for a complete meal.