Last week I promised my Aunt Shelly’s butternut squash soup recipe. While I was visiting Michigan my mom and my Aunt met up at my Grandma’s house to do some organizing and set up her Christmas decorations. Aunt Shelly brought this soup for lunch and it really hit the spot on a chilly day (even though Granny had her heat set to 82 degrees). I snapped some pictures and fount the recipe online so I could try it myself. Instead of using a food processor or a blender she uses an hand blender that you can use on the stove top (I need to add one of those to my Christmas list!). Serve it with chives and croutons! Enjoy!
Butternut Squash Soup
Ingredients
- 6 tablespoons chopped onion
- 4 tablespoons margarine
- 6 cups peeled and cubed butternut squash
- 3 cups water
- 4 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 (8 ounce) packages cream cheese
Instructions
- 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.
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