Thursday, December 9, 2010

The Abi Diet – Butternut Squash Soup

Few things yell “IT’S FALL” to me like butternut squash.  There’s something that’s magnetic about it.  I’m pulled to it.  I don’t even know that many ways to cook it, but it still has some sort of power over me.

For this installment in the ever-growing ‘Abi Diet’ series – it’s Butternut Squash Soup.  Souls: prepare to be warmed.


  • 6 tablespoons chopped onion
  • 4 tablespoons margarine
  • 6 cups peeled and cubed butternut squash
  • 3 cups water
  • 4 cubes chicken bouillon
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 2 (8 ounce) packages cream cheese  - but I only used one.





1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.



2. 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.


*Here’s what happens when one does not correctly lock a food processor in place…oops.


*Does a person really need an excuse to buy croissants?  Don’t think so.  These little babies make me happy for many days post soup.


Happy Cooking!

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