Butternut Squash Soup recipe

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6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

Nutrition Info

397.5 calories
carbohydrate: 20.2 g
cholesterol: 82.5 mg
fat: 33.4 g
fiber: 3 g
protein: 7.7 g
saturatedFat: 17.7 g
servingSize: -
sodium: 1081.4 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

6 servings

Recipe Note

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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