This recipe, featured in Hot Topics Vol. 50, Winter 2015, comes from The Nightingale Supper Club in Sturgeon Bay, WI.
Recipe is for 6 servings.
Ingredients:
- ½ onion, chopped
- ¼ cup (58 g) butter
- 6 cups (1079 g) peeled/cubed squash
- 3 cups (710 mL) water
- 4 cubes chicken bouillon
- ½ tsp. (300 mg) dried marjoram
- ¼ tsp. (140 mg) black pepper
- ⅛ tsp. (100 mg) cayenne pepper
- 8 oz. (227 g) cream cheese
Instructions:
In a large saucepan, sauté onion in butter until tender. Add squash, water, bouillon, marjoram, pepper and cayenne pepper. Bring to a boil. Cook 20 minutes until squash is tender. Purée squash mixture and cream cheese in a food processor in batches until smooth. Return to saucepan and heat. Do not boil.
