Cayenne Squash Soup Recipe
We have making the following recipe once a week since late fall, this currently the only squash soup that I have been able to consistently eat without pallet fatigue.
While this soup is not that spicy or hot and my wife who really dislikes hot and spicy food does like this soup. But we have found that this soup is too hot (cayenne) for our toddler to enjoy eating it.
I cannot eat this soup without toast or saltine.
You can use almost any variety of squash with this soup, we have used:
- Buttercup Squash
- Butternut Squash
- Kabocha Squash
- 6 tablespoons chopped onion
- 4 tablespoons butter
- 6 cups peeled and cubed butternut squash
- 3 cups water
- 4 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 (8 ounce) packages cream cheese
- 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. Do not allow to boil.
- This can be an 8-10 crock pot on high recipe if you prefer by combining the bouillon or chicken base water and spices and then adding the peeled, cored and diced squash to the crock pot.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. Place in saucepan, and heat through. Do not allow to boil.
Leftovers: Place and bows reheat in the microwave.