Added to shopping list. Go to shopping list.
Ingredients50 m servings 577
Original recipe yields 9 servings
- Melt butter in a large saucepan over medium heat and cool onions until soft and translucent, about 3 minutes. Add butternut squash, water, beef bouillon, marjoram, pepper, and cayenne; bring to a boil. Cook until butternut squash is tender, about 25 minutes.
- Add turkey and cream cheese to the saucepan with the butternut squash mixture.
- Pour soup in batches into a blender or food processor; blend until smooth. Return to saucepan and heat through, about 5 minutes, but do not let soup boil.
You might also like
- Cook's Note:
- You can also use an immersion blender and puree the soup in the saucepan.
Per Serving: 577 calories; 33 20.5 50.2 191 650 Full nutrition