Butternut Squash Soup

Butternut Squash Soup

6 Tbs. chopped onion
4 Tbs butter
Approx. 4 cups cooked butternut squash
3 c. water
1 tsp. chicken bouillion
1/2 tsp. dried marjoram
1/8 tsp. red pepper (cayenne pepper)
1/2 tsp. salt
1/4 tsp. pepper
4 oz. cream cheese

1. Cook butternut squash.  I recommend peeling it, then cubing it into about 1 1/2" cubes.  I then cook it in the instant pot for 5 minutes.
2. Saute onions in butter.
3. Take half of the squash and add it to the blender with 1 1/2 cups water and the cooked onions. Blend well.  Poor into a large soup pot.
4. Put the remaining squash into the blender as well as the boiullion, marjoram, red pepper, salt, pepper, cream cheese, and other 1 1/2 c. of water.  Blend until smooth.  Add this to the soup pot with the other squash mixture previously blended.
5.  Stir all together.
6.  Simmer about 10 minutes.
7. Serve with ritz or saltines and enjoy!

Notes: The original recipe called for 8 oz. cream cheese and 1/4 tsp cayenne pepper.  This was way too much cayenned for my family, and I felt the full cream cheese made the soup tast too much like cream cheese and not enough like squash.  The cream cheese does give a very smooth texture though.

Cook butternut squash.  I recommend peeling it, then cubing it into about 1 1/2" cubes.  I then cook it in the instant pot for 5 minutes.

Saute the onions in the butter.