Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Roasted Butternut Squash Soup

By

Rate this recipe 2.9/5 (17 Votes)
12345

Ingredients

  • 6 Tablespoons Chopped Onion
  • 4 Tablespoons Margarine
  • 6 Cups peeled and cubed butternut squash
  • 3 Cups Chicken Stock
  • 1/2 teaspoon dried majoram
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 (8 ounce) package of cream cheese

Details

Servings 8
Level of difficulty Average
Cooking time 80mins
 Cost Average budget

Preparation

Step 1

Preheat over to 350 degrees

Step 2

Cut Squash in half. Place cut side down on backing sheet with olive oil, salt, pepper and bake for one hour

Step 3

Remove skin from squash and cube

Step 4

In a large saucepan, saute onions in margarine until. Add squash, chicken stock,marjoram, black pepper and cayenne pepper. Bring to boil, cook 20 minutes or until tender

Step 5

Puree squash and cream cheese in a blender or food processor until smooth. Return to saucepan and heat through DO NOT ALLOW TO BOIL

​

You'll also love

previousnext

Review this recipe

Slow Cooker Butternut Squash and Apples Butternut Squash