Creamy Butternut Squash Soup

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

this For later use

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