Butternut Squash Soup

From Tiffany Howard

Butternut Squash Soup

6 TB chopped onion

4 TB butter

6 cups peeled and cubed butternut squash

3 cups water

2 cloves chopped garlic

4 cubes chicken bouillon

½ tsp. dried marjoram

¼ tsp. ground black pepper

1/8-1/4 tsp. ground cayenne pepper (to taste)

2 (8 oz) packages cream cheese (you can use less if you don’t want it as creamy)

pinch of kosher salt

1.     In a large saucepan, sauté onions and garlic in butter until tender.  Add squash, water, bouillon, marjoram, pepper, and cayenne pepper.  Bring to boil; cook 20 minutes, or until squash is tender.  Covered.

2.     Puree squash and cream cheese in a blender or food processor in batches until smooth.  Return to saucepan, and heat through.  Do not allow to boil.

*This is a thick soup, if you like a thinner consistency add an extra ¼-1/2 cup chicken broth.

Serves 6