Rating: 4.5 stars 4.6
3320 Ratings
  • 5 star values: 2422
  • 4 star values: 649
  • 3 star values: 146
  • 2 star values: 61
  • 1 star values: 42

This delicious butternut squash soup with cream cheese is very easy to make. Serve with crusty bread for a rich and comforting meal.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.

  • Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.

  • Puree squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.


You can use 3 to 4 cups of chicken broth instead of water and bouillon cubes.

This recipe also works well with half as much cream cheese if you don't want it too rich.

Nutrition Facts

398 calories; protein 7.7g; carbohydrates 20.2g; fat 33.4g; cholesterol 82.5mg; sodium 1081.4mg. Full Nutrition