½ cup onion, chopped
¼ cup butter
6 cups butternut squash, peeled and cubed
4 cups chicken stock (see our Chicken Stock recipe)
½ teaspoon dried marjoram
A big pinch freshly ground black pepper
A pinch cayenne pepper
2 (8 ounce) packages cream cheese
In a Dutch oven sauté onions in butter until the onion is softened. Add squash, chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is soft. Puree squash and cream cheese in a blender or food processor until smooth. Return to saucepan, and heat without letting it boil.
Serves approx 6
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