Due to the high volumes of people visiting the Hunter Valley these holidays, we strongly recommend booking your tasting experience to avoid disappointment, Click here to book

Butternut Squash Soup

Recipe Date: October 15, 2018
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Difficulty: Medium
Measurements: Imperial (US)

A hearty soup to warm you up in the winter months.

Ingredients

  • One small onion, chopped
  • 4 tablespoons margarine
  • 6 cups peeled and cubed butternut squash
  • 3 1/2 cups chicken broth
  • 1/2 teaspoon dried majoram
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground chilli powder
  • 2 (8 ounce) packages cream cheese
  • Pumpkin seeds

Directions

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

2. Puree squash and cream cheese using a hand blender until smooth. Return to saucepan, and heat through. Do not allow to boil.

Add pumpkin seeds for garnish