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“"Cream cheese is blended into this pureed soup of winter squash and onion which have been cooked in a seasoned chicken stock."”
READY IN:
1hr 25mins
SERVES:
6
YIELD:
1 pot
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F Cut butternut squash in half, and roast, cut side down for 45 minutes. When done, cut into cubes. In a large saucepan, saute onions in butter until tender. Add squash, chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  2. 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.

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