A real savory squash soup that is not pureed to death!

Swank
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking sheet.

  • Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.

  • Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.

  • Stir mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock; bring mixture to a boil.

  • Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavors blend, 30 minutes.

Nutrition Facts

158 calories; 7.9 g total fat; 22 mg cholesterol; 520 mg sodium. 21.6 g carbohydrates; 3.1 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2015
The whole family liked this recipe. I made it a lttle bit more simple. I roasted the squash till soft sautéed onions and garlic in a little oil and butter then added 4 cups of chicken broth and seasonings salt and pepper to taste. I then scooped out the squash and added it to the broth and used electric mixer until smooth and added 1 cup of half and half. I served it with crumbled bacon. Delicious!! Read More
(7)

Most helpful critical review

Rating: 3 stars
10/31/2013
I followed the recipe exactly and it was really bland. I made it for a friend of mine who is sick and is only eating bland food so it worked out OK for me. I am just not sure how to enhance the flavor. Read More
(1)
22 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2015
The whole family liked this recipe. I made it a lttle bit more simple. I roasted the squash till soft sautéed onions and garlic in a little oil and butter then added 4 cups of chicken broth and seasonings salt and pepper to taste. I then scooped out the squash and added it to the broth and used electric mixer until smooth and added 1 cup of half and half. I served it with crumbled bacon. Delicious!! Read More
(7)
Rating: 5 stars
01/12/2015
The whole family liked this recipe. I made it a lttle bit more simple. I roasted the squash till soft sautéed onions and garlic in a little oil and butter then added 4 cups of chicken broth and seasonings salt and pepper to taste. I then scooped out the squash and added it to the broth and used electric mixer until smooth and added 1 cup of half and half. I served it with crumbled bacon. Delicious!! Read More
(7)
Rating: 5 stars
11/01/2013
Delicious and healthy too! I added a heaping teaspoon of curry powder to this but otherwise followed the recipe. Read More
(4)
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Rating: 5 stars
07/01/2014
I made it this morning. I did however added some fresh nutmeg I saw Michael Smith do that with his butternut squash soup. At the end but before simmering time I took my immersion blender to it because my husband & I enjoy a nice smooth soup. Read More
(4)
Rating: 5 stars
10/27/2014
The whole family loved this soup. My husband and I especially loved it because it was not sweet. This is the best butternut squash soup I have ever made. I did puree it with my stick blender because I preferred that texture and wanted a thicker soup. Also since I own goats I make a lot of chevre. I used that instead of the cream cheese and goat milk instead of the cream. Wonderful recipe! Thanks for sharing. Read More
(4)
Rating: 4 stars
11/16/2014
A nice simple recipe to work with!. However I skipped the olive oil for baking the squash and used it instead of the butter to sauté the garlic. I used 1 tsp onion powder instead of the onion (I had run out) but I think a 1/2 tsp would have been fine. I also used a whole sweet potato instead of the carrots. And for a lower fat no cholesterol version I used a half-cup of Almond milk instead of the heavy cream and cream cheese; I blended it all to create a creamy texture. Read More
(3)
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Rating: 4 stars
03/04/2015
When reheating this I added some browned breakfast sausage and cooked basmati rice -- a tasty full meal! Read More
(2)
Rating: 4 stars
08/26/2014
IT's a great base recipe but its really bland. I added in (lots) of garlic salt a little nutmeg and about a tsp of pumpkin pie seasoning and it made it awesome! Read More
(2)
Rating: 5 stars
02/01/2014
This soup had so much flavor! This is a keeper for my recipe box! Read More
(2)
Rating: 3 stars
10/30/2013
I followed the recipe exactly and it was really bland. I made it for a friend of mine who is sick and is only eating bland food so it worked out OK for me. I am just not sure how to enhance the flavor. Read More
(1)