This soup is simply amazing! It is rich and creamy and great to dig into on a cold winter’s night.
- 6 TBS onion
- 4 TBS margarine
- 6 cups peeled & cubed butternut squash
- 3-4 cups chicken broth
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper (if needed)
- 2 8-oz pkgs cream cheese
- In a stockpot or large saucepan, saute the onions in margarine until they are tender. Add squash, chicken broth, black pepper & cayenne pepper. Bring to a boil & cook for 20 minutes, or until the squash is tender.
- Puree squash & cream cheese in a blender or food processor together in batches until it’s smooth or use an immersion blender. Return to saucepan and heat throughly. Do not allow it to come to a boil.