a flavorful soup that is creamy. Any winter squash can be used in its place.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 cups |
Ingredients
- 1 large buttercup squash, halved and seeded
- 3 tablespoons butter
- 1 yellow onion, diced
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon freshly ground black pepper, or to taste
- ⅓ teaspoon ground cayenne pepper
- 1 (8 ounce) package cream cheese, softened
Instructions
- 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.
- Bake squash in the preheated oven until tender, about 45 minutes.
- Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
- Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
- 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.
- You can substitute shredded fresh basil for dried.
- You can use summer savory or thyme for marjoram.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 483 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Love making this soup! It’s so easy. I added 2 tsp salt but maybe my chicken broth isn’t as salty as others. I also use my immersion blender like other reviews mentioned. I follow the Low FODMAP Diet so I used green onions. I thought it was perfectly thick but also maybe my squash was bigger than other people’s.
This recipe was delicious as printed. I just scooped the squash directly into the hot chicken stock mixture along with the cream cheese, and then used my immersion blender. So easy.
Love this soup! Added a little lemon juice and also added the stock to the puree and ended up using only two cups for a thick and creamy finish. This one is a keeper!
I used bone broth and Greek yoghurt instead of cream cheese! Great taste!
Oh my I loved this soup! The hardest part was cutting the squash and my husband did that! This is a keeper and will help me use up the squash in my garden. Thanks so much!
This Buttercup Squash soup was pretty easy to make and by far the BEST creamy soup I have ever tasted. YUM
This is an awesome recipe. I added some feta cheese to it as I served it (had it in a restaurant once), and that is delicious as well. Helps calm the pallet from the cayenne pepper – which is great to the recipe! – but who can resist a piece of fetta!
Great recipe. I added 1/2 tsp of both cumin and paprika, and 2.5 large cloves of garlic (sautéed with the onions). Family loves it!
Left out the majoram because I didn’t have any and roasted the onion in the oven with the squash. Turned out good
It was tasty but far very thin.
The only thing I changed was the addition of 1 tsp of zatar seasoning. Soup was loved by family and friends. Will definitely become one of my go to soup recipes
This smells and tastes amazing! It was my first time making squash soup, and this recipe didn’t disappoint! Other reviewers have said it could be thicker, and I agree. I think it might be best to begin with 3 cups of broth and then add more if needed. I’m sure it all depends on the size of the squash you’re working with, too.
Really really good. I thought for sure this was going to be runny but my squash was massive. I doubled the cayenne only because I can ??. I made this for fun but now it’s for dinner. I will make this again for sure.
This soup was so rich and delicious! I had two small squash so I used it all. I didn’t have marjoram so I used sage and basil. My teen (who doesn’t like soup or vegetables) loved it so much I made it again with butternut squash and it was really good as well.
yes I had to add more broth and more cream cheese as well as I added some salt. even with that It was very good. next time i won’t add as much cayenne in it so my Son can eat it.
Only change I made was I used 1/4 tsp cayenne. And I just poured it all together and used my immersion blender. Absolutely delicious, creamy and velvety and mine still had quite the kick. This is definitely going in my cookbook.
Was a little thin for me – I prefer a thicker soup although the flavor was good. Great way to use leftover buttercup squash from the garden but next time will 1/2 the amount of chicken broth.
Great recipe! My husband devoured it. It was super delicious and very easy to make. Cutting the squash in half was the hardest part, lol.
We grow buttercup squash every year and this is a favorite we looked forward to enjoying. Very easy to make, the only time consuming part is baking the squash and letting it cool but so worth it. All other ingredients I bet are already in your pantry or refrigerator.
Made a few changes, added smoked salmon diced up, pinch of rosemary, pinch of sugar, pinch of salt, pinch of garlic, extra butter, Use one less cup broth for thicker soup. Garnished with fresh green onion, fresh Parmesan. The smoked salmon knocked it out of the park. Best soup I have ever had!!!!!
Very good, sweet and spicy as well as creamy. Yummy