Fabulous Butternut Squash Soup
1 small onion, chopped
1/4 cup butter
6 cups butternut squash (about 2 pounds), peeled and cubed
3 cups water
4 cubes chicken bouillon
1 tsp seasoned salt (Season-all, etc.)
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper (less if you don't like it too spicy)
a dash nutmeg (optional)
1 (8 ounce) pkg cream cheese (2 packages for a richer soup)
In a large saucepan, sautee onions in butter until tender. Add squash, water, bouillon, and herbs. Bring to boil; cook 20 minutes, or until squash is tender. Add cream cheese. 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.
***I always add extra cream cheese. I like it rich! You will love every drop! We had a little boy licking up the drips off the table. To him, this soup was "good stuff"!
Coming soon, perfect side dishes for your Thankgiving Feast!
Your guests will be licking off their plates!