Butternut Squash SoupSubmitted by: LINAREX
One 2lb butternut squash (about 6 cups after cooking)
3/4 cup onions, diced
3 cloves garlic, minced
4 tbsp butter
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
3 cups chicken broth
1 8oz package of Neufchatel cheese (cream cheese works just as well)
Slice butternut squash lengthwise and place face side down onto a baking sheet. Bake for 40 min, until softened but not mushy.
In a small pot, saute the garlic and onion in the butter until the onions are clear. Add the marjoram, black pepper, cayenne pepper, and chicken broth. Bring to a boil.
Add cooked butternut squash, soup mixture, and cubed cheese to a blender and blend until smooth. Blend in batches if necessary. Transfer soup to the pot and heat thoroughly - DO NOT BRING TO A BOIL.
Makes 7 one cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user LINAREX.