Where have I been lately? I am turning into the absent minded blogger. In my defense, September is a really super busy month. Lots of canning and freezing in process. I will share with you later this week what I canned. Very delicious. For now I will tell you about this amazing soup. I found the recipe on Allrecipes. I changed it up a bit because you know I have to do that. I just could not bring myself to add all the cream cheese that the recipe called for. While I am sure it would be absolutely delicious, I don't really think it is all that necessary. Believe me when I tell you- you won't miss it at all.
Creamy Butternut Squash Soup
recipe adapted from this recipe
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon (or 1 tablespoon chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
4 ounces cream cheese
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. Or use an immersion blender. Do not allow to boil.
Thursday, September 29, 2011
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