Great way to use your leftover Thanksgiving turkey or as an individual dish for butternut squash fans!

KDZ

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can also use an immersion blender and puree the soup in the saucepan.

Nutrition Facts

577 calories; protein 50.2g; carbohydrates 20.5g; fat 33g; cholesterol 190.9mg; sodium 650.3mg. Full Nutrition
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