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Butternut Squash Soup with Leftover Turkey

"Great way to apply your leftover Thanksgiving turkey or as an person dish for butternut squash fanatics!"

Ingredients :

three/eight cup unsalted butter
2/three cup chopped onion
48 oz. Butternut squash, peeled and cubed
four 1/2 cups water
4 cubes pork bouillon
three/four teaspoon dried marjoram
1/four 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 huge saucepan over medium warmness and funky onions till smooth and translucent, about 3 minutes. Add butternut squash, water, pork bouillon, marjoram, pepper, and cayenne; deliver to a boil. Cook until butternut squash is smooth, about 25 mins.
Add turkey and cream cheese to the saucepan with the butternut squash aggregate.
Pour soup in batches right into a blender or food processor; combination until easy. Return to saucepan and warmth thru, about five minutes, however do now not let soup boil.

Notes :

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

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