Butternut Soup

  • Currently 4/5
1 onion, chopped
1 Tbsp butter
2 Tbsp olive oil
3 cups butternut squash, peeled and cubed
2 cups chicken broth
1/2 tsp thyme
1/8 tsp cayenne
1/2 lb cream cheese
salt and pepper, to taste
1. In a large sauce pan, heat oil and butter together over medium high heat and saute the onion. Add squash, broth, thyme and cayenne pepper. Bring to a boil, lower heat and allow to simmer. Cook 20 minutes or until squash is tender.
2. In a blender, puree squash with cream cheese in batches until smooth. Return to saucepan and heat through, but don't boil.
from savingdinner.com
Dish   Soup

Candace Trotter

Member since Nov 2009

More recipes like this one...