Butternut Squash Soup

This week's Souper Sunday selection! It was amazing and simple! Butternut Squash Soup 6 T chopped onion 4 T margarine (I only used 2) 6 c peeled and cubed butternut squash 3 1/2 c chicken broth 1/2 t dried marjoram 1/4 t black pepper 1/8 t ground cayenne pepper 2 8 oz packages of cream cheese (I used fat free this time) In a large saucepan, saute onions in margarine until tender. Add squash, chicken broth, margarine, pepper and cayenne. Bring to a boil and cook for 20 minutes. Purée with cream cheese in a blender until smooth. Return to saucepan and heat through. Do not allow to boil.

Posh Squash

Here is a great recipe for that fresh summer squash straight from the Farmer's Market. Yum!


Posh Squash

2 lbs yellow squash, sliced (about 3 medium squash)
2 eggs, beaten
1 c mayonnaise (I used olive-oil based as usual)
1 c grated Parmesan cheese (I used cheddar instead)
1 small onion, chopped
1 t salt
1/2 t pepper
1/2 c bread crumbs
1 T margarine or butter, melted

Cook squash 10-15 mins or until tender. Drain and slightly cool. To eggs, add all ingredients except butter and crumbs. Stir to blend. Stir in squash. Pour into 1 1/2 qt dish. Combine crumbs and butter and sprinkle on top. Bake at 350 for 30 mins.

Note: I did not add the breadcrumb/butter mixture, and it was still great. Enjoy!