Butternut Squash Soup

The Record’s “Recipe of the Week”:
Butternut Squash Soup by Melissa Briggs

6 T. chopped onion
4 T. real butter
6 cups butternut squash, cubed
3 cups water
4 cups chicken bouillon (for a vegetarian variety, use vegetable bouillon cubes)
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/4 tsp. ground cayenne pepper
12 oz. cream cheese

In a large pan, sauté the onions in the butter. Add the squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil, cooking for 20 minutes or until the squash is tender.

Purée the mixture in a blender, adding the cream cheese, until smooth. Return to the pot and heat through. Do not allow to boil.


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