Butternut Squash Soup

1,833 Reviews 50 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Mary
Recipe by  Mary

“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

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (1,833)

Rate This Recipe
SLJ6
1955

SLJ6

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..roasted them with olive oil, salt,and pepper and smashed garlic cloves for an hour in the oven..350. I then removed them from their skins..sauteed the onion and added 1 c. apple cider in addition to the chicken broth...and one peeled, chopped granny smith apple...and nutmeg, salt and pepper. I also have to say that I didnt use any of the cream cheese...the puree was perfect without..but I think I will add a small amount of 1/2 and 1/2 for a little richness. Excellent soup...thick, creamy and rewarding even if you dont use the cream cheese...way to calorie concious. Puree' in small batches in the food processor...be careful if its too hot!

LMAESTAS
1224

LMAESTAS

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 roasting brings out the flavor better. (Plus it is a lot easier than cutting an uncooked squash). I used butter because I never use margarine, and I added slightly more cayenne than called for. Everyone wanted the recipe. It was fabulous!

FREDDY_K
954

FREDDY_K

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 and puree with the rest of the ingredients. Half the cream cheese was plenty.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 397 cal
  • 20%
  • Fat
  • 33.4 g
  • 51%
  • Carbs
  • 20.2 g
  • 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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