Name: Butternut Squash Soup with Leftover Turkey
Prep time: 20 min
Cook time: 20 min
Yield: 9
Ingredients: Unsalted butter - ⅜ cup; Chopped onion - ⅔ cup; Butternut squash, peeled and cubed - 48 ounces; Water - 4 ½ cups; Beef bouillon - 4 cubes; Dried marjoram - ¾ teaspoon; Freshly ground black pepper - ¼ teaspoon; Leftover roasted turkey - 3 pounds; Ground cayenne pepper - ⅛ teaspoon; Cream cheese - 16 ounces

Butternut Squash Soup with Leftover Turkey

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Soup with Leftover Turkey

1. Unsalted butter - ⅜ cup

2. Chopped onion - ⅔ cup

3. Butternut squash, peeled and cubed - 48 ounces

4. Water - 4 ½ cups

5. Beef bouillon - 4 cubes

6. Dried marjoram - ¾ teaspoon

7. Freshly ground black pepper - ¼ teaspoon

8. Leftover roasted turkey - 3 pounds

9. Ground cayenne pepper - ⅛ teaspoon

10. Cream cheese - 16 ounces

How to cook deliciously - Butternut Squash Soup with Leftover Turkey

1. Stage

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.

2. Stage

Add turkey and cream cheese to the saucepan with the butternut squash mixture.

3. Stage

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.