Butternut Squash Soup August 19, 2016 By Jump to recipe Butternut Squash Soup August 19, 2016 by EIR Category Recipes Butter Nut Squash Soup Persons 6 Serving Size 1 1/2 cup per serving Ingredients 1 cup onion, raw, chopped 2 tbsp extra virgin olive oil, 100% first cold pressed, unrefined 6 cups butternut squash, raw, cubed 3 cups water, distilled 4 cups vegetable broth, organic, low sodium ½ tsp marjoram, ground ½ tsp black pepper, ground ½ tsp salt, sea 1/8 tsp cayenne pepper, ground 3/4 cup cream cheese, low fat Instructions In a large saucepan, sauté onions in the EVO. Add squash, water, broth and seasonings. Bring to a boil and cook 20 minutes or until squash is tender. Puree squash and cream cheese with an immersion blender. If using a regular blender or food processor you may have to puree in batches. Return to heat to heat through, do not boil. Freezes well. Tags butternut squash, butternut squash soup, Eating in the Real, Eating in the Real with Renee, soups, winter soup recipes © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.