"The quintessential fall soup! Serve with french bread & geeen salad. Forgiving of spice substitutions."
6 T chopped onion
3 T butter
6 cups squash-peeled & cubed
1/2 tsp. dried marjoram or parsley
1/4 tsp. pepper
1/8 tsp. cayenne pepper
8 oz cream cheese
Salt to taste
3 cans chicken broth
Saute the onions in butter until tender. Add all but the cheese. Boil 20 minutes or until squash is tender. Puree squash & the cream cheese in batches until smooth. (In blender or food precessor). Return to pot, heat through but do not boil.
6 T chopped onion
3 T butter
6 cups squash-peeled & cubed
1/2 tsp. dried marjoram or parsley
1/4 tsp. pepper
1/8 tsp. cayenne pepper
8 oz cream cheese
Salt to taste
3 cans chicken broth
Saute the onions in butter until tender. Add all but the cheese. Boil 20 minutes or until squash is tender. Puree squash & the cream cheese in batches until smooth. (In blender or food precessor). Return to pot, heat through but do not boil.
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