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Butternut Squash Soup

Portions:6
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Equipment

Ingredients

  • 2 tablespoons butter or margarine
  • 1 medium onion chopped (1⁄2 cup)
  • 1 butternut squash 2 lb, peeled, seeded and cubed*
  • 2 cups vegetable broth from 32-oz carton
  • ½ teaspoon dried marjoram leaves
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground red pepper cayenne
  • 1 package 8 oz cream cheese, cubed

Instructions

  • In 3-quart saucepan, melt butter over medium heat.
  • Add onion; cook, stirring occasionally, until crisp-tender.
  • Add all remaining ingredients except cream cheese.
  • Heat to boiling.
  • Reduce heat; cover and simmer 12 to 15 minutes or until squash is tender.
  • In blender or food processor, place one-third each of the soup mixture and cream cheese.
  • Cover; blend on high speed until smooth, scraping down sides of blender if needed.
  • Repeat twice with remaining soup mixture and cream cheese.
  • Return mixture to saucepan.
  • Heat over medium heat, stirring with whisk, until blended and hot (do not boil).
  • If thinner consistency is desired, add additional vegetable broth.

Notes / Tips / Wine Advice:

Slow-Cooker Directions:

In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender. Spray 31⁄2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion and remaining ingredients except cream cheese. Cover; cook on Low heat setting 6 to 8 hours. In blender or food processor, place one-third to one-half of the soup mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese with whisk. Cover; cook on Low heat setting about 30 minutes, stirring occasionally with whisk, until cheese is melted and soup is smooth.
*Squash will be easier to peel if you microwave it first. Pierce whole squash with knife in several places to allow steam to escape. Place on paper towel and microwave on High 4 to 6 minutes or until squash is hot and peel is firm but easy to cut. Cool slightly before peeling.

Butternut Squash Soup with Maple-Pecan Apple Salsa:

Make soup as directed. In small bowl, combine 1⁄2 cup diced unpeeled apple, 1⁄2 cup chopped toasted pecans, 2 tablespoons real maple syrup and 1⁄2 teaspoon ground cinnamon; stir well to coat. Top each bowl of soup with a spoonful of salsa.

Nutritional Information

Calories: 240 kcal
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Course Soup
Diets Vegetarian