About this recipe:Delicious and very easy to make. You can use 750ml to 1L of fresh chicken stock instead of the water and stock cubes. Also works well with half as much cream cheese if you don't want it too rich.
6 tablespoons chopped onion
4 tablespoons butter or margarine
850g peeled and cubed butternut squash
4 chicken stock cubes
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (200g) tubs cream cheese
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Method Prep:25min › Cook:35min › Ready in:1hr
In a large saucepan, saute onions in butter until tender. Add squash, water, stock cubes, marjoram, black pepper and cayenne pepper. Bring to the boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.