Ingredients
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4 tablespoons margarine
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6 cups peeled and cubed butternut squash
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6 tablespoons chopped onion
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3 cups water
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4 cubes chicken bouillon
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½ teaspoon dried marjoram
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¼ teaspoon ground black pepper
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⅛ teaspoon ground cayenne pepper
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2 (8 ounce) packages cream cheese
Directions
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Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
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Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.
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Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.
Recipe Tips
You can use 3 to 4 cups of chicken broth instead of water and bouillon cubes.
This recipe also works well with half as much cream cheese if you don't want it too rich.
Nutrition Facts (per serving)
398 | Calories |
33g | Fat |
20g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 398 | |
% Daily Value * | |
Total Fat 33g | 43% |
Saturated Fat 18g | 89% |
Cholesterol 83mg | 28% |
Sodium 1081mg | 47% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 3g | 11% |
Total Sugars 4g | |
Protein 8g | 15% |
Vitamin C 30mg | 34% |
Calcium 143mg | 11% |
Iron 2mg | 11% |
Potassium 616mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.