Name: Butternut Squash Soup with Cream Cheese
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 4 tablespoons margarine; 6 cups peeled and cubed butternut squash; 6 tablespoons chopped onion; 3 cups water; 4 cubes chicken bouillon; 0.5 teaspoon dried marjoram; 0.25 teaspoon ground black pepper; 0.125 teaspoon ground cayenne pepper; 2 (8 ounce) packages cream cheese

Cook Time: 30 minutes

Ingredients

This recipe was created at its original yield. Ingredient quantities may be adjusted, but cooking times and steps remain the same. Keep in mind that not every recipe scales perfectly.

Original recipe (1X) yields 6 servings

4 tablespoons margarine
6 cups peeled and cubed butternut squash
6 tablespoons chopped onion
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

Directions

Step 1: Melt margarine in a large saucepan over medium-low heat.
Step 2: Add chopped onion and saut for about 5 minutes, until soft and translucent.
Step 3: Stir in butternut squash, water, bouillon cubes, marjoram, black pepper, and cayenne pepper.
Step 4: Bring the mixture to a boil over medium-high heat. Reduce heat and simmer for about 20 minutes, or until the squash is tender.
Step 5: Working in batches, pure the squash mixture together with cream cheese in a blender or food processor until smooth.
Step 6: Return the soup to the saucepan and warm gently until heated through. Serve hot.

Recipe Tips

For a lighter flavor, substitute 3 to 4 cups of chicken broth in place of water and bouillon cubes.
You can also use half the amount of cream cheese if you prefer a less rich soup.

Nutrition Facts (per serving)

Calories: 398
Total Fat: 33g (43%)
Saturated Fat: 18g (89%)
Cholesterol: 83mg (28%)
Sodium: 1081mg (47%)
Total Carbohydrate: 20g (7%)
Dietary Fiber: 3g (11%)
Total Sugars: 4g
Protein: 8g (15%)
Vitamin C: 30mg (34%)
Calcium: 143mg (11%)
Iron: 2mg (11%)
Potassium: 616mg (13%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

** Nutrient information is based on available data and may not cover every ingredient. If you are on a restricted diet, please consult your doctor or dietitian before preparing this recipe.

Comments

Sandra Turner

04/29/2024 08:34:37 PM

I made this soup for an Oktober Fest gathering and it was a hit with everyone! I roasted the squash in the oven on a baking sheet (cut in half and roasted cut side down) for about 45 minutes at 375°F as roasting really enhances the flavor. (And it's much easier than trying to cut a raw squash!) I opted for butter over margarine and added a bit extra cayenne for some heat. Everyone asked for the recipe - it was absolutely fantastic!

Kimberly Hernandez

01/08/2023 07:11:41 AM

I prepared this soup using 4 cups of chicken stock, butter, and half of the suggested amount of cream cheese (1 8oz package), and the result was absolutely delicious! I was a bit hesitant about using the full 16 ounces of cream cheese as I thought it might make the soup too rich. This recipe is definitely going to be a staple in our fall and winter meal lineup. Additionally, I used my Instant Pot to make this dish. I cooked the squash whole for 8 minutes, which made peeling it incredibly easy. Then, I added all the ingredients except for the cream cheese and cooked for another 8 minutes. The end result was perfect!

Barbara Wilson

12/09/2023 09:55:07 PM

I made some adjustments to the recipe by using less butter and cream cheese, substituting bouillon with 4 cups of homemade chicken stock. I roasted the butternut squash (including the seeds) with olive oil, thyme, and turmeric at 375°F for 45 minutes beforehand, and the flavors turned out amazing! Instead of blending all of the squash, I only blended 2/3 of it and left the rest diced for added texture. I also added a touch of lemon juice for acidity, and garnished the dish with goat cheese, toasted seeds, and a sprinkle of parsley. I would definitely make this dish again with these modifications!

Alexander Wright

09/18/2023 10:57:53 PM

I decided to try a new recipe by roasting two squash along with a head of garlic in the oven for 70 minutes, after tossing them with avocado oil, salt, and pepper. I then used my Vitamix to blend the roasted squash with sautéed onions, cooked bacon, and chicken bone broth in small batches. Once everything was pureed, I transferred the soup into a pot. To add a spicy twist, I roasted two large seeded jalapeños, pureed them with some heavy cream, and mixed it into the squash soup. The result was truly amazing and hit the spot for a cozy, hearty meal on a chilly autumn day. We even made some homemade sourdough bread to dip into the soup, making it a perfect meal!

Susan Young

05/13/2024 10:07:31 PM

I decided to roast the butternut squash as I find it brings out a richer flavor. Instead of using bouillon cubes, I opted for my own homemade chicken broth, and the difference was incomparable. While loosely following the recipe, I made an effort to stick as closely to the measurements as I could. Taking tips from other reviewers, I halved the amount of cream cheese to cut down on calories. The end result was a delightful meal that warmed me up on a cold winter day.

Adam Gonzalez

11/17/2022 08:44:56 AM

Delicious and creamy butternut squash soup. I only use one package (8oz) of cream cheese instead of two, and it turns out perfect!

Catherine Robinson

02/12/2023 11:10:16 AM

Simple to prepare and ideal consistency!

Michael Young

02/20/2025 07:19:49 AM

I decided to try out some of the recommended tweaks for this recipe. I roasted the squash, cut down the cream cheese to 8 oz, used 4 cups of chicken broth, and threw in some oregano and garlic. I also added a teaspoon of turkey "better than broth."