Squash is renowned for its sweet taste but apart from that, it’s also one of the excellent sources of vitamin A and the antioxidant beta-carotene. In order to hasten the absorption of Vitamin A and make it usable for the body, though, there has to be fat since this vitamin is fat-soluble.
That premise substantiates the idea behind this squash soup recipe that combines tasty squash and cream cheese. If you use plenty of cream cheese, more than what is recommended in this squash soup recipe, you’ll overpower the taste of the yellow vegetable.
It can be an excellent underhand tactic to coax your children into eating squash but some grown-ups might prefer to lessen the quantity of cream cheese to be able to taste the squash and reduce the fat.
- 6 tablespoons chopped onion,
- 4 tablespoons butter
- 6 cups peeled and cubed butternut squash,
- 3 cups water,
- 4 cubes chicken bouillon,
- ½ teaspoon dried marjoram,
- ¼ teaspoon ground black pepper,
- 1/8 teaspoon ground cayenne pepper, and two 8-ounce packages cream cheese
- Use a large saucepan for this squash soup recipe so all the squash can be contained. Heat the saucepan and sauté onions in melted margarine until it wilts.
- Add in the squash, water, bouillon, marjoram, black pepper, and cayenne pepper for the spice. Cook the ingredients for 20 minutes in boiling water or until the squash is al dente.
- Next, transfer the ingredients, including the cream cheese, in a blender or food processor until the contents are smooth. Replace it into the saucepan and heat through but do not boil it again.