Christl’s Creamy Butternut Squash Soup

Creamy Butternut Squash Soup
Have you ever heard or enjoyed 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 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

Have you checked out my new Facebook page?

You can also follow The Recipe Hunter (Cook & Enjoy) via Twitter @TRH_Cook ;  @SundayMeetGreet;
FacebookPinterest; Instagram; FlipboardBlogStumbleUpon

Share and Inspire Others Footer

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
WordPress Popup