O-SPOOKY RECIPES: Creamy Squash Soup

Ingredients

• 2 tablespoons Goya Extra Virgin Olive Oil

• 6 tablespoons Chopped Onions

• 6 cups Butternut Squash, peeled and cubed 
• 3 cups Water (or chicken broth)
• ½ teaspoon Dried Marjoram
• ¼ teaspoon Ground Black Pepper
• ⅛ teaspoon Ground Cayenne Pepper
• 2 (8 ounce) packages Royal Victoria Cream Cheese Chubs
• 2 tablespoons Maven Butter - Salted

Procedure

1. In a large saucepan, saute onions in olive oil until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

2.  

   Puree squash, cream cheese and butter in a blender or food processor until smooth. Reheat before serving.