[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Butternut Squash Soup[/title][fusion_text]Week of December 1st to December 5th, 2008
BUTTERNUT SQUASH SOUP (Thanks to Mary Palmquist, Little Falls, Mn.)
6 Tbs. Chopped Onion 4 Tbs. Butter 6 Cups Squash, peeled and cubed
Note: One good size squash gives about this amount.
3 Cups Water 4 Bouillon Cubes 1/2 Tsp. Dry Marjoram
1/4 Tsp. Pepper 1/8 Tsp. Cayenne pepper
2 Pkgs. ( 8oz. each) Cream Cheese
Note: Mary says that one package of cream cheese is enough, just not as rich.
Saute onion in butter until tender. Add squash and all other ingredients, except cream cheese. Simmer until tender. Puree squash and cream cheese. Reheat, being careful not to boil, because it will curdle.
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