BUTTERNUT SQUASH SOUP WITH LEFTOVER TURKEY

Butternut Squash Soup with Leftover Turkey image

Great way to use your leftover Thanksgiving turkey or as an individual dish for butternut squash fans!

Provided by KDZ

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 50m

Yield 9

Number Of Ingredients 10

Ingredients

⅜ cup unsalted butter
⅔ cup chopped onion
48 ounces butternut squash, peeled and cubed
4 ½ cups water
4 cubes beef bouillon
¾ teaspoon dried marjoram
¼ teaspoon freshly ground black pepper
3 pounds leftover roasted turkey
⅛ teaspoon ground cayenne pepper
16 ounces cream cheese

Steps:

Melt butter in a large saucepan over medium heat and cool onions until soft and translucent, about 3 minutes. Add butternut squash, water, beef bouillon, marjoram, pepper, and cayenne; bring to a boil. Cook until butternut squash is tender, about 25 minutes.
Add turkey and cream cheese to the saucepan with the butternut squash mixture.
Pour soup in batches into a blender or food processor; blend until smooth. Return to saucepan and heat through, about 5 minutes, but do not let soup boil.

Nutrition Facts : Calories 577.1 calories, Carbohydrate 20.5 g, Cholesterol 190.9 mg, Fat 33 g, Fiber 3.3 g, Protein 50.2 g, SaturatedFat 18.5 g, Sodium 650.3 mg, Sugar 4.2 g