Butternut Squash Soup with Cream Cheese


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

Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins


  • 4 tablespoons margarine

  • 6 cups peeled and cubed butternut squash

  • 6 tablespoons chopped onion

  • 3 cups water

  • 4 cubes chicken bouillon

  • ½ teaspoon dried marjoram

  • ¼ teaspoon ground black pepper

  • teaspoon ground cayenne pepper

  • 2 (8 ounce) packages cream cheese


  1. 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.

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

  3. Purée 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 (per serving)

398 Calories
33g Fat
20g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 398
% Daily Value *
Total Fat 33g 43%
Saturated Fat 18g 89%
Cholesterol 83mg 28%
Sodium 1081mg 47%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 8g
Vitamin C 30mg 152%
Calcium 143mg 11%
Iron 2mg 11%
Potassium 616mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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