ROASTED BUTTERNUT SQUASH SOUP
Peggy Sue's butternut squash soup is hearty enough to be a meal. It's a fantastic fall soup. When the cream cheese is added, the texture is like chowder. Velvety smooth, this soup is filled with flavor thanks to the fresh onions, chicken bouillon, and seasoning combination. There's a little bit of a kick from the cayenne but it's not overpowering. This is a delicious butternut squash soup.
Provided by Peggy Sue Ross @peggysueross
Categories Cream Soups
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Slice squash in half, lengthwise, and remove center pulp and seeds. Drizzle cut halves with olive oil.
- Place squash on jellyroll or roasting pan cut side down and roast for one hour.
- Allow squash to cool slightly. Then peel off the outer skin with a vegetable peeler. Cut into 1-inch chunks and set aside.
- In a large saucepan, saute onions in butter until tender.
- Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil. Cook 20 minutes or until squash is very tender.
- Lightly mash the soup to break up the squash.*
- Add cream cheese and heat just until cheese melts. Do not boil.
- *You may also puree in small batches in a blender or food processor if desired, until smooth. Then return to saucepan to add cream cheese just until melted.
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