Have you ever heard 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.
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 cream cheese
In a large saucepan, saute onions in butter 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.
I just use a stick blender in the pot.
Return to saucepan, and heat through. Do not allow to boil.
Prepared, tried, and tested Christl Honiball