To Everything A Season

Butternut Squash Soup

I got a new recipe this week from a friend. I made it for my ladies' bible study group tonight. It was great! And it even looks "fallish" if you can use that word to describe soup!

4 T. butter or margarine

1 pkg. Lipton onion soup mix

1 butternut squash (approx. 4 lbs), peeled, cubed

4 to 5 cups water

1 t. dried marjoram leaves

1/2 t. ground black pepper

1/4 t. ground red pepper  ( I omitted this.)

8 chicken bouillon cubes

2 pkg. (8 0z) cream cheese, cubed

Put all ingredients in a dutch oven and cook until the squash is tender. In blender or food processor, place approximately a third of it. Blend until smooth. Repeat. Return all this to the pan. Stir in cream cheese. Cover, cook on low heat setting until cheese is melted stirring with wire whisk until smooth.

Several notes:

*You can easily cut this in half. I wrote it out as I made it which was a double batch. 

*You could cook it in a slow cooker on low setting for 6-8 hours. Then use your food processor and continue.

*You can serve with real bacon bits, chives, or parsley. Bacon is yummy with it!

Hope you enjoy it as much as we did.