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!
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)
- 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)
- 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.
- While your squash is cooking, cook your onion in butter until soft.
- 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!
- Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.
- 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.