Buttercup Squash Soup

leahmarie5

"A creamy soup with a ton of flavor. You can substitute any winter squash."
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Ingredients

1 h 15 m servings 186 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 483 mg
  • 19%

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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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
  2. Bake squash in the preheated oven until tender, about 45 minutes.
  3. Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
  4. Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
  5. Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

Footnotes

  • Cook's Note:
  • Substitute shredded fresh basil for the dried, if desired. Substitute summer savory or thyme for the marjoram, if desired.

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