Monday, January 7, 2013

{Butternut Squash Soup}

I am a little behind on this post... Because its been "cold" for a couple months now, but that's OK because you're all going to LOVE this recipe. Even though we live in Arizona, we eat this particular soup year round. Even when its 115 degrees outside.. it's that yummy. So Here's the story of how it all came to be:

One day a Husband and a wife wanted to eat something healthy. The husband, we will call him Nathan, had a weird craving for something with butternut squash. The wife, whom we shall name Jess, thought this was rather strange because they had never had squash together. Non the less, she looked up some recipes online and found one for butternut squash soup. This was no normal recipe, it was a creamy, delicious soup that called for Jess's favorite ingredient, cream cheese. They drove to the store, bought the ingredients needed(which was little) and had the soup that night for dinner. It was stupendous and now she longs to share it with all her beautiful friends.
The end.
You know you loved that story so don't judge me for it. I was a story writing queen in the 1st grade. I once wrote about a cow. And the moon.  It was incredibly insightful and original. At least I think that's what it was about. . all I really remember is how good I was at drawing little squiggly spots on the cow. I think I named her Mary. Oh Nevermind, my memory is as good as my story telling.

So here's the recipe friends! Make it with something yummy like a sandwich. I don't know .. Just eat it, I promise you'll love it. :)


What's in it:
-6 Tablespoons Chopped onion 
-4 Tablespoons Margarine
-6 Cups Peeled and cubed Butternut Squash
-3 cups Water
-4 Chicken Bouillon cubes
-1/2 tsp dried Marjoram 
-1/4 tsp black pepper
-1/8 tsp Cayenne pepper (we add more.. we like it spicy)
 -8 oz cream cheese (The recipe calls for 2.. but I am telling you, you only need one) 

How ya make it: 
  1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  2. 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.  
Enjoy Friends! 


  1. that sounds delicious! i love cooking with cream cheese. thanks for the recipe and your story telling ;)

  2. You are hilarious!!! Because of your story-telling and the fact that you describe the soup as "stupendous", I'm actually going to try it out! Plus, I love that there are less than 10 ingredients :)

    p.s. - I'm hosting a new link-up tomorrow called "Simply Positive Tuesdays" and its all about sharing the joyful things in your week. Check out my blog for all the deets :)

  3. oh my this sounds delightful! :)

    and ps - you've been nominated for the Liebster Award! :) read here.... {}

    Lauren @ Simply Free

  4. This looks really delicious! I just stumbled upon your blog and I am really excited to read about you and get to know you :) I am your newest follower and I would love for you to stop by sometime and follow along if you'd like :)


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