Buttercup Squash Soup

Buttercup squash is roasted and pureed with cream cheese and sauteed onion in this creamy squash soup that is perfect on cold evenings.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 186 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons butter
• 1 teaspoon dried marjoram
• 1 teaspoon dried basil
• 4 cups chicken broth
• 1 yellow onion, diced
• 1 teaspoon freshly ground black pepper, or to taste
• 1 large buttercup squash, halved and seeded
• ⅓ teaspoon ground cayenne pepper

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.

Step 2

Bake squash in the preheated oven until tender, about 45 minutes.

Step 3

Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.

Step 4

Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.

Step 5

Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.