Butternut Squash Soup

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butternut squash

 

 

This is such a delicious recipe and truly a healthy comfort food. Perfect for this time of year. I have always wanted to try this kind of recipe, since I have never cooked with a butternut squash before. Easy peasy. And when I tasted it for the first time I was transported back in time and space to an appetizer soup that I was served at Alejandro’s in El Paso, Texas. I have wanted that recipe FOR.EV.ERRRR. Now I have one!

 

Ingredients:

6 Tablespoons chopped onion

4 Tablespoons butter

6 cups cooked butternut squash – cooking instructions below (about 2 squashes)

3 cups of water

4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)

½ teaspoon dried marjoram

Black pepper to taste

¼ teaspoon cayenne pepper

1 8-oz package cream cheese

Oregano to taste (about 1 teaspoon)

 

Directions:
1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here’s a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.
 
2. While your squash is cooking, cook your onion in butter until soft.
 
3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from–splatter city!
 

 

4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.
 
5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl…..must try that myself.
 
SOURCE: Jordan Page
 
Butternut Squash Soup
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Ingredients
  1. 6 Tablespoons chopped onion
  2. 4 Tablespoons butter
  3. 6 cups cooked butternut squash – cooking instructions below (about 2 squashes)
  4. 3 cups of water
  5. 4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)
  6. ½ teaspoon dried marjoram
  7. Black pepper to taste
  8. ¼ teaspoon cayenne pepper
  9. 1 8-oz package cream cheese
  10. Oregano to taste (about 1 teaspoon)
Instructions
  1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here’s a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.
  2. While your squash is cooking, cook your onion in butter until soft.
  3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from–splatter city!
  4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.
  5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl…..must try that myself.
Mormon Mavens https://www.mormonmavens.com/

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