Butternut Squash Soup

Butternut Squash Soup

1993

"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."

Ingredients

1 h {{adjustedServings}} servings 397 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

1993
  1. 2553 Ratings

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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...