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My review
Butternut Squash Soup with Leftover Turkey
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KDZ
"Great way to use your leftover Thanksgiving turkey or as an individual dish for butternut squash fans!"
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Ingredients
50 m servings 577Original recipe yields 9 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- You can also use an immersion blender and puree the soup in the saucepan.