Posts for: October, 2012
A hearty soup makes a great crisp-weather meal. This easy-to-make recipe is for a delicious, healthy and satisfying butternut squash soup. Serve it with a hard-crust whole grain bread and a salad, and voila!
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese (I sometimes omit this - depends on your desire for creaminess)
* Note: you can replace the water/boullion with 3 cups vegetable broth
Directions (serves 6, at least)
1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Or toss all the ingredients into a crock pot and let it cook until everything's nice and tender, and then puree with a hand blender.
2.Puree squash and cream cheese in a blender or food processor in batches (or use a hand blender) until smooth. Return to saucepan, and heat through. Do not allow to boil.