| | Directions | | In a stock pot, sauté onions in butter until soft. Add garlic and sauté until soft. Add squash, carrots, potatoes, chicken broth, water, herbs and spices. Cook until squash and potatoes are tender (approximately 20 minutes). Puree soup mixture and cream cheese in a blender or food processor, until smooth. Return to stock pot or crock pot to keep warm, do not boil! |
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| Ingredients | | - |  | 1 chopped onion (small) |
| - | | 4 tablespoons butter (or pareve margarine) |
| - | | 6 cups peeled, cubed butternut squash |
| - | | 1 package shredded carrots (10 ounce bag) |
| - | | 2 peeled, cubed white potatoes (small) |
| - | | 32 ounces chicken broth (pareve) |
| - | | 2 cups water |
| - | | 3 cloves garlic, chopped |
| - | | 1/2 teaspoon marjoram |
| - | | 1/4 teaspoon ground black pepper |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1/2 teaspoon Salt |
| - | | 2 ounces pkgs. cream cheese |
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