Butternut Squash Soup with Cream Cheese

Name: Butternut Squash Soup with Cream Cheese
Total time: 30 min
Yield: 6 Servings
Ingredients: 4 tablespoons margarine; 🎃 6 cups peeled and cubed butternut squash; 🧅 6 tablespoons chopped onion; 💧 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

Cost $10, save $15

Source: Recommended by CookPal

30 Min
6 Servings
$10

Butternut Squash Soup with Cream Cheese

Cost $10, save $15

Source: Recommended by CookPal

30 Min
6 Servings
$10

INGREDIENTS

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

STEPS

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.

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

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.

NUTRIENTS

Per 1 serving

🔥

398

Calories

8
Protein
20
Carbs
33
Fats

💡 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.