Tonight I tried a new recipe that Brit had posted on Facebook. (See the original recipe here.) However, when I discussed my plans with my dad over the weekend, he suggested that I add carrots and apples along with the squash. I also halved the amount of cream cheese that the recipe calls for. You heard me. Cream cheese! I can't wait to eat my leftovers for lunch tomorrow. Here is the recipe as I made it tonight. I highly suggest you make this immediately. It is officially my new favorite soup!
Butternut Squash Soup
6 Tbs. chopped onion
4 Tbs. butter
6 C peeled and cubed butternut squash
1 peeled and diced carrot
1 peeled and diced apple
3 C water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
1 8 oz. package cream cheese
In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to a boil; cook 20 minutes or until veggies are tender. Remove from heat. Add cream cheese and use an immersion blender to puree everything (or puree squash and cream cheese in a blender in batches) until smooth. Do not allow to boil.
Thanks...will try it!
ReplyDeletesoooooo good! One of the revisions to the recipe suggested adding a granny smith apple, and some apple cider. Which I did and it was amazing. I'm definitely going to try the carrots next time too. And I agree, half the cream cheese would have done the trick. Mmm. I'm drooling just remembering how awesome this was!
ReplyDeleteSO GOOD Meili, thank you SO much for sharing. ~Angie
ReplyDeletealso: a dash of nutmeg makes it amazing!
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