Butternut Squash Soup

Butternut Squash Soup

1999

"Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich."
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Ingredients

1 h servings 397 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1081 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

1999
  1. 2562 Ratings

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Most helpful positive review

Ok...I have to say that I tweeked this recipe big time. I used this recipe in addition to another butternut squash soup recipe. First of all, I used 2 squashes..cleaned and cut into 8 pieces..ro...

Most helpful critical review

I have tried this recipe and others probably experienced that peel and cutting a butternut squash is a pain unless u have a very very sharp knife I found it easier to pierce the squash and place...

Ok...I have to say that I tweeked this recipe big time. I used this recipe in addition to another butternut squash soup recipe. First of all, I used 2 squashes..cleaned and cut into 8 pieces..ro...

I served this soup for an Oktober Fest party and everyone loved it! I roasted the sqaush on a sheet in the oven (cut in half and roast cut side down) for about 45 minutes at 375 because roastin...

A quick and easy way to prepare this dish is to cut the squash in half, place each half face down on a plate, and microwave for about 8 to 10 minutes. Then just scoop out the prepared squash an...

This recipe is great ALTHOUGH here are some hints to make it better. Bake the squash in the oven first for about 40 minutes 350 so it is easier to work with, and use only one package of cream ch...

Real easy but loved by all. For the record, six cups of squash is about 2lb.of squash.

In a word, INCRERDIBLE. I made this the first time, with home made chicken stock (no salt, better flavour) and only one pkg cream cheese, 3x the amount of cayenne (we like a little spice). It ...

My friends and family realy enjoyes this soup. I did make a few alterations however. I left out the cream cheese ( greatly reduces fat content), added in one pear ( or an apple can be used), ...

This soup is rich and delicious even using only 4 ounces of cream cheese. I made a big pot of it and froze it in quart zip-lock bags BEFORE adding the cream cheese. When I defrost it, I add th...

I made this recipe for a dinner party and it was absolutely fabulous. I roasted the squash, and used real butter and chicken stock. I also added a few tablespoons of dry sherry and zested some ...