The weather outside is changing, and changing fast! I can feel the chill in the air and the leaves are already starting to turn a few colors. I know it is not officially FALL yet, but it sure does feel like it. This is my absolute favorite time of year. I love everything about the changing of the seasons from summer to fall. For some reason, it makes me want to cook more. The slow cooker gets more use and we have way more soups on our dinner table. Good hearty soups, like this Fantastic Butternut Squash Soup! Now I must tell you I do NOT like butternut squash. I don’t know why, I LOVE vegetables and all other squash varieties. That being said, I LOVE this soup! The flavor is intense and the addition of the cream cheese makes it so velvety and smooth. I could eat it every day. Give it a try and let me know what you think. I’m sure you could use light or reduced fat cream cheese to make it a bit more figure friendly.
- 6 tablespoons chopped onion
- 4 tablespoons butter or 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
In a large pot, saute the onions in butter until tender.
Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.
Bring to boil; cook 25 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in small batches until smooth. (I used my hand blender for this part and it worked wonderfully!)
Return to the pot, and heat through. Do not allow to boil.
Garnish with a dollop of sour cream if you like.
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