Butternut Squash is perhaps best known as the backbone for a most satisfying bowl of soup. This version comes to us from allrecipes.com.Pressed for time? Notice that this one comes together in just two steps!
6 tablespoons chopped onion
4 tablespoons margarine or butter
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken or vegetable 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 saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.