Butternut Squash Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 tablespoons - chopped onion
  • 4 tablespoons - margarine
  • 6 cups - peeled, cubed butternut squash
  • 3 cups - water
  • 4 cubes - chicken bouillon
  • 1/2 teaspoons - dried marjoram
  • 1/4 teaspoons - ground black pepper
  • 1/8 teaspoons - ground cayenne pepper
  • 2 packages - 8 oz. cream cheese
  • Directions:

    In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.

    Bring to a boil; cook 20 minutes or until squash is tender.

    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.

    Brief Description

    Creamy butternut squash soup.

    Main Ingredient:

    butternut squash

    Category:  Soups

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 35 min


    You can use 3 to 4 cups of chicken broth or stock instead of the water and bouillon cubes; it also works well with half as much cream cheese if you don't want it to be too rich.


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    Posted On:

    December 11, 2018

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