Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
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. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through.
Easy Butternut Squash Soup. Begin by tossing all of the vegetables, salt and sugar in a large soup pot. Cover them with water. Bring the soup to a boil. Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes. PurÃ©e the soup with a hand held immersion blender (or in a standard blender).
For comfort in a bowl, ladle up some Butternut Squash Soup from Food Network Kitchen. You'll get a hearty blend of veggies, stock and nutmeg.
3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered; Unsalted butter, melted, for brushing; 1 tablespoon kosher salt, plus 1 teaspoon .
This is the BEST EVER Easy Butternut Squash Soup! Only a few ingredients to make this incredible soup. This is one of our favorite soups to make on a cold day .