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Friday, January 14, 2011

Squash and Cream Cheese Soup

Now, I have never been one to toot my own horn, but I have blogged like a million more times than either of my partners. I'm just saying. I have also cooked two nights in a row which might be a record. The way I look at it, I have at least three more days until the 17 Day Diet book I ordered comes and I might as well make the most of it. If this soup doesn't want to make me become a vegetarian, nothing will. It's rich and creamy and buttery and perfect for a freezing cold winter night where were are AGAIN expecting snow. It's margarine and onions sauteed in the bottom of the big sauce pan. Added to that is 6 cups (about three) cubed butternut squash, 3 cups of water, 4 chicken bouillon cubes, 1/2 tsp of marjoram, 1/8 tsp of red pepper, 1/2 tsp of black pepper. Boil that for 20 minutes or until the squash is soft. Put it in a blender with two 8 oz blocks of cream cheese. Pour it back into the sauce pan to heat through if necessary.
I rule when it comes to blogging. So what if I don't blog for months on end? When I do, I do it all the way...not like my two deadbeat partners who shall remain nameless. I have thrown down the gauntlet.

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