Butternut Squash Soup With Leftover Turkey

• 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

1. 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.
2. Add turkey and cream cheese to the saucepan with the butternut squash mixture.
3. 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.

unsalted butter, onion, butternut squash, water, beef bouillon, marjoram, freshly ground black pepper, turkey, ground cayenne pepper, cream cheese

Taken from www.allrecipes.com/recipe/269333/butternut-squash-soup-with-leftover-turkey/ (may not work)