Butternut Squash Soup

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.

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