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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Butternut Squash Soup Recipe

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Butternut Squash Soup image

 

This recipe for Butternut Squash Soup, by , is from Fred's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Fred Rabinowitz

Category:
Category:

Ingredients:  
Ingredients:  
prep 1 h, 6 servings, 397 cals

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

Directions:
Directions:
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.

Prep 25m
Cook 35m
Ready In 1h

Personal Notes:
Personal Notes:
"Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich

 

 

 

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