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Butternut Squash Soup

This butternut squash soup recipe is so delicious and easy to make. It's the perfect soup for cold weather!
5 from 1 vote


  • 6 cups Butternut Squash (about 2 squash)
  • Olive Oil or Melted Butter (enough to coat squash)
  • 6 Tbsp Onion, chopped
  • 4 Tbsp Butter
  • 3 cups Water
  • 4 cubes Chicken Bouillon
  • 8 oz Cream Cheese
  • ½ tsp Dried Marjoram
  • ¼ tsp Cayenne Pepper
  • 1 tsp Oregano
  • Black Pepper, to taste


Cook the Butternut Squash in the Oven

  • Cut your squash in half lengthwise and scoop out the seeds and guts.
  • Coat the entire squash in olive oil or melted butter and place skin side on a cooking sheet covered with silicone baking mat or parchment paper.
  • Roast in the oven at 375°F for 45 minutes until really soft and fork-tender.

Cook the Butternut Squash in the Microwave

  • Cut your squash in half lengthwise and scoop out the seeds and guts.
  • Place the cut sides down on a plate and microwave 8-10 minutes until soft.
  • Continue microwaving in 1-minute increments if the time isn’t long enough. Check for doneness using the tip of a sharp knife, which will cut through the skin easily.

Make the Soup

  • While that's cooking, saute the onion in butter until soft.
  • Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well-mixed.
  • Return to saucepan and heat through, but don’t allow it to boil.


Note: Add more seasonings to taste, if desired, but keep in mind the flavors intensify the longer it sits.