Butternut Squash Soup with Leftover Turkey recipe
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Ingredients
- ⅜ cup unsalted butter ⅔ cup chopped onion 48 ounces butternut squash, peeled and cubed 4 ½ cups water 4 cubes beef bouillon ¾ teaspoon dried marjoram ¼ teaspoon freshly ground black pepper 3 pounds leftover roasted turkey ⅛ teaspoon ground cayenne pepper 16 ounces cream cheese
Nutrition Info
- 577.1 caloriescarbohydrate: 20.5 gcholesterol: 190.9 mgfat: 33 gfiber: 3.3 gprotein: 50.2 gsaturatedFat: 18.5 gservingSize: -sodium: 650.3 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Soup with Leftover Turkey
Directions
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Melt butter in a large saucepan over medium heat and cool onions until soft and translucent, about 3 minutes. Add butternut squash, water, beef bouillon, marjoram, pepper, and cayenne, bring to a boil. Cook until butternut squash is tender, about 25 minutes.
Add turkey and cream cheese to the saucepan with the butternut squash mixture.
Pour soup in batches into a blender or food processor, blend until smooth. Return to saucepan and heat through, about 5 minutes, but do not let soup boil.