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

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.