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Butternut Squash Soup
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Serves/Makes:4 or more

  • 6 tbsp (90 ml) onion, chopped
  • 4 tbsp (60 ml) margarine
  • 2 lbs (.9 kg). butternut squash, peeled and cubed
  • 3 cups (700 ml) water
  • 4 chicken bouillon cubes
  • 1/2 tsp (2 ml) marjoram leaves
  • 1/4 tsp (1 ml) ground black pepper
  • 1/8 tsp (1 ml) red pepper
  • 16 oz (448 grm). cream cheese
  • Saute onions in margarine.
  • Add squash, water, bouillon, marjoram, black pepper, and red pepper.
  • Bring to boil, cook 20 minutes or until squash is tender.
  • Puree in blender, adding cream cheese until smooth.
  • Return to pot and heat through--Do not allow to boil.

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