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Creamy Butternut Squash Soup

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Have you ever heard of or enjoyed Creamy Butternut Squash Soup for breakfast??

My eight-year-old will eat this soup for breakfast! It’s creamy and delicious without being heavy.

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.

Ingredients

  • 1 medium onion, chopped
  • 4 tablespoons butter
  • 6 cups peeled and cubed butternut squash
  • 3 cups of water
  • 2 cubes chicken bouillon
  • 3/4 teaspoon dried marjoram
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 package of cream cheese
Creamy Butternut Squash Soup

Method:

  1. In a large saucepan, saute onions in butter until tender.
  2. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
  3. Bring to boil; cook 20 minutes, or until squash is tender.
  4. Puree squash and cream cheese in a blender or food processor in batches until smooth.
  5. I just use a stick blender in the pot.
  6. Return to saucepan, and heat through.
  7. Do not allow it to boil.

Prepared, tried, and tested by Christl

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