Name: Butternut Squash Soup with Leftover Turkey recipe
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

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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 calories carbohydrate: 20.5 g cholesterol: 190.9 mg fat: 33 g fiber: 3.3 g protein: 50.2 g saturatedFat: 18.5 g servingSize: - sodium: 650.3 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

9 servings

Recipe Note

Great way to use your leftover Thanksgiving turkey or as an individual dish for butternut squash fans!

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