-
-
My review
Butternut Squash Soup
Mary
"Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 397 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 397 calories; 33.4 g fat; 20.2 g carbohydrates; 7.7 g protein; 83 mg cholesterol; 1081 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 23563013 Ratings
-
-
-
-
-
Most helpful positive review
10/20/2002
Ok...I have to say that I tweeked this recipe big time. I used this recipe in addition to another butternut squash soup recipe. First of all, I used 2 squashes..cleaned and cut into 8 pieces..ro...
Most helpful critical review
10/7/2011
I have tried this recipe and others probably experienced that peel and cutting a butternut squash is a pain unless u have a very very sharp knife I found it easier to pierce the squash and place...
Most helpful
Most positive
Least positive
Newest
10/20/2002
Ok...I have to say that I tweeked this recipe big time. I used this recipe in addition to another butternut squash soup recipe. First of all, I used 2 squashes..cleaned and cut into 8 pieces..ro...
10/26/2002
I served this soup for an Oktober Fest party and everyone loved it! I roasted the sqaush on a sheet in the oven (cut in half and roast cut side down) for about 45 minutes at 375 because roastin...
9/4/2002
A quick and easy way to prepare this dish is to cut the squash in half, place each half face down on a plate, and microwave for about 8 to 10 minutes. Then just scoop out the prepared squash an...
2/20/2003
This recipe is great ALTHOUGH here are some hints to make it better. Bake the squash in the oven first for about 40 minutes 350 so it is easier to work with, and use only one package of cream ch...
3/17/2006
Real easy but loved by all. For the record, six cups of squash is about 2lb.of squash.
1/12/2003
In a word, INCRERDIBLE. I made this the first time, with home made chicken stock (no salt, better flavour) and only one pkg cream cheese, 3x the amount of cayenne (we like a little spice). It ...
11/6/2011
some of you changed it so much..just add your own ! You rated your own soup in the end. Sorry Mary, your soup was fine as is, and if I changed anything, I guess I would add my own version underm...
11/7/2002
My friends and family realy enjoyes this soup. I did make a few alterations however. I left out the cream cheese ( greatly reduces fat content), added in one pear ( or an apple can be used), ...
1/17/2003
This soup is rich and delicious even using only 4 ounces of cream cheese. I made a big pot of it and froze it in quart zip-lock bags BEFORE adding the cream cheese. When I defrost it, I add th...