Rating: 4.5 stars
3318 Ratings
  • 5 star values: 2420
  • 4 star values: 649
  • 3 star values: 146
  • 2 star values: 61
  • 1 star values: 42

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.



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


Instructions Checklist
  • Combine onions and margarine in a large saucepan over medium-low heat and saute 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 and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Nutrition Facts

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