Butternut Squash Soup

  1. Southernbelle

    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

    Cooking Instructions

    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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