6
tablespoons chopped onion
4
tablespoons margarine
6 cups
peeled and cubed butternut squash
3 cups
water
4 cubes
chicken bullion
½
teaspoon dried marjoram
¼
teaspoon ground black pepper
1/8
teaspoon ground cayenne pepper
2 (8
ounce) packages cream cheese
 |
| It took me about one-and-a-half butternut squashes to get the right amount of cubes. |
In a large saucepan, saute onions in margarine until tender.
Add squash, water, bullion, marjoram, black pepper and cayenne pepper. Bring to
a boil; cook 20 minutes, or until squash is tender.
 |
| This is a seriously legit spice blend. |
Puree squash and cream cheese in a blender or food processor
in batches until smooth.
 |
| Immersion blender to the rescue! |
Return to saucepan, and heat through. Do not allow to
boil.
 |
| Served with some nice vegan seed crackers! |
My Rating: 4/5 "Great flavor, great consistency. Are you feeling autumnal yet? Do you want to? Either way, eat this. It's really filling, and if you use the low-fat cream cheese it's easy on the figure as well."
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