Butternut Squash Soup
This butternut squash soup recipe is so delicious and easy to make. It's the perfect soup for cold weather!
Servings: 6 servings
Ingredients
- 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
Instructions
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.
Notes
Note: Add more seasonings to taste, if desired, but keep in mind the flavors intensify the longer it sits.