It's not really soup season right now. But let me tell you, I cannot get enough of this butternut squash soup! So I figured it was still worthy of sharing even if it technically is not the correct season for all things soup. I made it the other day and it has been my perfect go to lunch meal ever since. It is also very easy and quick to make giving me more reason to indulge in it on a regular basis!
It is my friend Deb's recipe and she adjusted it to include Greek yogurt, making the soup a little lighter and higher in protein. Plus by reserving some of the squash during the puree process, you get just the right amount of delicious chunkiness. It really is the best butternut squash soup I have ever had and so being able to make it at home is pretty spectacular.
Butternut Squash Soup
6 cups peeled and cubed butternut squash
6 tablespoons chopped onion
4 tablespoons margarine or olive oil
3 cups of water
2 tablespoons/cubes/servings chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 - 8 ounce package cream cheese (I use neufchatel)
1 cup nonfat Greek yogurt
Croutons (optional)
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram,
pepper, and cayenne. Bring to a boil. Cook 20 minutes or until squash is tender.
Reserve a cup or two of squash. Puree remaining squash and cream cheese with an immersion blender or in batches in a food processor or blender until smooth. Use a potato masher to lightly mash reserved squash. Return all squash to saucepan and heat until warmed. Serve with croutons (homemade is even better!).
