{"id":120,"date":"2017-02-08T13:58:45","date_gmt":"2017-02-08T18:58:45","guid":{"rendered":"http:\/\/williamson.to\/journal\/?p=120"},"modified":"2021-11-15T16:10:55","modified_gmt":"2021-11-15T21:10:55","slug":"andys-butternut-squash-soup","status":"publish","type":"post","link":"http:\/\/williamson.to\/journal\/2017\/02\/andys-butternut-squash-soup\/","title":{"rendered":"Andy&#8217;s Butternut Squash Soup"},"content":{"rendered":"<p>Butternut Squash Soup &#8211; I think this is the one Andy uses<br \/>\n6 servings 397 cals<\/p>\n<ul>\n<li>Prep time: 25 minutes<\/li>\n<li>Cook time: 35 minutes<\/li>\n<\/ul>\n<p><!--more--><br \/>\n<strong>Ingredients<\/strong>:<\/p>\n<ul>\n<li>&nbsp;&nbsp;&nbsp; 6 tablespoons chopped onion<\/li>\n<li>&nbsp;&nbsp;&nbsp; 4 tablespoons margarine<\/li>\n<li>&nbsp;&nbsp;&nbsp; 6 cups peeled and cubed butternut squash<\/li>\n<li>&nbsp;&nbsp;&nbsp; 3 cups water<\/li>\n<li>&nbsp;&nbsp;&nbsp; 4 cubes chicken bouillon<\/li>\n<li>&nbsp;&nbsp;&nbsp; 1\/2 teaspoon dried marjoram<\/li>\n<li>&nbsp;&nbsp;&nbsp; 1\/4 teaspoon ground black pepper<\/li>\n<li>&nbsp;&nbsp;&nbsp; 1\/8 teaspoon ground cayenne pepper<\/li>\n<li>&nbsp;&nbsp;&nbsp; 2 (8 oz) packages of cream cheese<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong>:<\/p>\n<ul>\n<li>In a large saucepan, saute onions in margarine until tender.<\/li>\n<li>Add the squash, water, bouillon (or Better than Bouillon), and spices (marjoram, black pepper, cayenne pepper.)<\/li>\n<li>Bring to boil and cook 20 minutes (until squash is tender.)<\/li>\n<li>Puree squash and cream cheese in a blender or food processor until smooth. Do this in batches if your blender isn&#8217;t large enough. Use caution when starting as the hot soup will cause air mixing with it to expand &#8211; sometimes explosively.<\/li>\n<li>Return to saucepan and heat. Do not boil.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Butternut Squash Soup &#8211; I think this is the one Andy uses 6 servings 397 cals Prep time: 25 minutes Cook time: 35 minutes<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,36],"tags":[57],"class_list":["post-120","post","type-post","status-publish","format-standard","hentry","category-recipes","category-soups","tag-soup"],"_links":{"self":[{"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/posts\/120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/comments?post=120"}],"version-history":[{"count":2,"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/posts\/120\/revisions"}],"predecessor-version":[{"id":148,"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/posts\/120\/revisions\/148"}],"wp:attachment":[{"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/media?parent=120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/categories?post=120"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/tags?post=120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}