We use cookies to optimize your experience, analyse traffic, and personalise content. To learn more, please visit our Privacy Policy.
By using our site without disabling cookies, you consent to our use of them. Calls may be recorded for quality and training purposes.
Butternut Squash Soup
Recipe Date:
4 July 2020
Prep Time:
25 Minutes
Cook Time:
35 Minutes
Difficulty:
Medium
Measurements:
Metric
A hearty soup to warm you up in the winter months.
Ingredients
- One small onion, chopped
- 4 tablespoons margarine
- 6 cups peeled and cubed butternut squash
- 3 1/2 cups chicken broth
- 1/2 teaspoon dried majoram
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground chilli powder
- 450g cream cheese
- Pumpkin seeds
Directions
1. In a large saucepan, saute onions in margarine until tender. Add squash, chick broth, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree squash and cream cheese using a hand blender until smooth. Return to saucepan, and heat through. Do not allow to boil.
Add pumpkin seeds for garnish