Butternut Squash Soup with Leftover Turkey The Best Recipes

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Butternut Squash Soup with Leftover Turkey

"Great way to use your leftover Thanksgiving turkey or as an individual dish for butternut squash fans!"

Ingredients :

• 3/8 cup unsalted butter
• 2/3 cup chopped onion
• 48 ounces butternut squash, peeled and cubed
• 4 1/2 cups water
• 4 cubes beef bouillon
• 3/4 teaspoon dried marjoram
• 1/4 teaspoon freshly ground black pepper
• 3 pounds leftover roasted turkey
• 1/8 teaspoon ground cayenne pepper
• 16 ounces cream cheese

Instructions :

Prep : 20M	Cook : 9M	Ready in : 50M

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

Notes :

• You can also use an immersion blender and puree the soup in the saucepan.

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