Originally Posted by
Lynn49
Butternut Squash Soup
1 white chopped onion
4 tablespoons butter (we omit)
1 peeled and cubed butternut squash
3 cups water (we use 1 box soup stock)
4 cubes chicken bouillon
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper (we use hot sauce)
2 (8 ounce) packages cream cheese (lite!)
In a large pot, saute onions in margarine until tender (we frizzle them in water). Add squash, stock, bouillon, black pepper and several shakes of hot sauce. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Serve with 1/2 canned pear in the middle of your plate, bum up! :)