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A delicious and easy butternut squash soup recipe from Fun Cheap or Free
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5 from 1 vote

Butternut Squash Soup

This butternut squash soup recipe is so delicious and easy to make. It's the perfect soup for cold weather!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Soup
Cuisine: American
Keyword: cold-weather, easy, Fall food
Servings: 6 servings


  • 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.