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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 6 |
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Directions: 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.
Comments: Top-rated recipe from allrecipes.com. Very easy and tasty! | Ingredients:
6 chopped white onion
163/1250 Pound(s) or margarine butter
6 peeled and cubed butternut squash
3 Cup(s) water
4 cubes chicken bouillon
1/2 dried marjoram
1/4 pepper
1/8 cayenne pepper
2 Ounce(s) 8oz each cream cheese |
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