4 1/2 c. peeled and diced butternut squash
3 c. water
3 chicken bouillon cubes
1 1/2 tbsp butter
1/4 tsp. ground thyme
1/4 tsp. cayenne pepper
8 oz. block of cream cheese
salt and pepper to taste
Add squash, water, butter, bouillon cubes and spices to a pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until squash is tender. In a blender, puree soup with cream cheese until smooth (may have to do in batches).
Note: You can substitute 3 cups of chicken stock for the water and bouillon cubes, if desired.
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