Butternut Squash Soup
6 tablespoons onion, chopped 4 tablespoons unsalted butter 2 pounds butternut squash, clean of seeds, peeled and cubed 4 cups chicken broth 1/8 teaspoon dried marjoram Pinch ground black pepper 1/8 teaspoon red pepper 6 ounces cream cheese (Low fat-OK)
Saute onions in butter. Add chicken broth, squash, water, marjoram, black pepper, and red pepper. Bring to boil, cook 20 minutes or until squash is tender.
Puree in blender, adding cream cheese until smooth. Return to pot and heat through. Do not allow to boil.
Serves 4.
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