Buttercup Squash Soup

Name: Buttercup Squash Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 cups
Ingredients: 1 large buttercup squash, halved and seeded; 3 tablespoons butter; 1 yellow onion, diced; 4 cups chicken broth; 1 teaspoon dried basil; 1 teaspoon dried marjoram; 1 teaspoon freshly ground black pepper, or to taste; ⅓ teaspoon ground cayenne pepper; 1 (8 ounce) package cream cheese, softened

Rating: 4.82 stars

45 Ratings
36 Reviews
20 Photos

A creamy soup with a ton of flavor. You can substitute any winter squash.

By leahmarie5

Gallery

Recipe Summary

prep:

15 mins

cook:

1 hr

total:

1 hr 15 mins

Servings:

Yield:

10 cups

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

1 large buttercup squash, halved and seeded
3 tablespoons butter
1 yellow onion, diced
4 cups chicken broth
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon freshly ground black pepper, or to taste
⅓ teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese, softened

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.

Advertisement
Step 2

Bake squash in the preheated oven until tender, about 45 minutes.
Step 3

Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
Step 4

Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
Step 5

Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

Cook's Note:

Substitute shredded fresh basil for the dried, if desired. Substitute summer savory or thyme for the marjoram, if desired.

Nutrition Facts

Per Serving:

186 calories; protein 4.1g 8% DV; carbohydrates 18.8g 6% DV; fat 11.7g 18% DV; cholesterol 35.8mg 12% DV; sodium 483.1mg 19% DV. Full Nutrition

Reviews (36)

Most helpful positive review

Michelle Lee

10/15/2017

Great recipe! I had a couple of chicken breasts that I needed to cook so I boiled them in the stock for 20 mins then and shredded it. I added squash, onions and cream cheese directly into my sauce pan and used an immersion blender to combine. Added the shredded chicken at the end and served with a crunchy loaf of French bread. An excellent fall meal :) Read More

Helpful

(8)

Most helpful critical review

Crystal Kinnison

09/23/2019

Was a little thin for me - I prefer a thicker soup although the flavor was good. Great way to use leftover buttercup squash from the garden but next time will 1/2 the amount of chicken broth. Read More

45 Ratings

5 star values: 39
4 star values: 4
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Michelle Lee

10/15/2017

Helpful

(8)

KiltedYaksman

11/12/2018

An immersion blender makes this recipe much easier. The cayenne pepper addition was a bit much - not because I avoid hot/spicy food (the opposite actually) just throws the dish out of balance. I would add about half as much cayenne. Everything else was great. Read More

Helpful

(1)

Dorothykidd

10/15/2018

Made this soup from our backyard buttercup squash. We followed the recipe and turned out marvelous. It was off the chart good that we shared it with our neighbor. What a great soup in the cold weather. Read More

Helpful

(1)

MicheleHenson

12/17/2017

Great recipe! I froze the left over soup and it tastes great after being reheated. Read More

Helpful

(1)

Ruth McDonald

01/31/2017

Great soup loved the flavor. I substituted the marjoram with thyme and used half of a red onion for the whole yellow onion. It was great! Read More

Karen r

05/25/2018

Instead of chicken broth I used Vegetable broth. And added garlic. Read More

Pixie Rapp

11/11/2017

We used shallots and thyme in place of onion and marjoram turned out great and would probably do well with crisp maple or brown sugar bacon crumbled on top. Delicious and flexible. Read More

Brianne Eck

10/10/2019

Only change I made was I used 1/4 tsp cayenne. And I just poured it all together and used my immersion blender. Absolutely delicious, creamy and velvety and mine still had quite the kick. This is definitely going in my cookbook. Read More

Michelle

10/16/2019

yes I had to add more broth and more cream cheese as well as I added some salt. even with that It was very good. next time i won't add as much cayenne in it so my Son can eat it. Read More

Crystal Kinnison

09/23/2019

More Reviews

Back to Buttercup Squash Soup

All Reviews for Buttercup Squash Soup

- of Reviews

Nutritional Information

Buttercup Squash Soup

Servings Per Recipe: 10
Calories: 186.2

% Daily Value *

protein: 8 %

carbohydrates: 6 %

exchange other carbs:

dietary fiber: 13 %

sugars:

fat: 18 %

saturated fat: 36 %

cholesterol: 12 %

vitamin a iu: 58 %

niacin equivalents: 14 %

vitamin b6: 20 %

vitamin c: 40 %

folate: 13 %

calcium: 8 %

iron: 9 %

magnesium: 11 %

potassium: 20 %

sodium: 19 %

thiamin: 19 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Buttercup Squash Soup

1 of 36

All Reviews

Michelle Lee

10/15/2017

Helpful

(8)

KiltedYaksman

11/12/2018

Helpful

(1)

Dorothykidd

10/15/2018

Helpful

(1)

MicheleHenson

12/17/2017

Great recipe! I froze the left over soup and it tastes great after being reheated.

Helpful

(1)

Ruth McDonald

01/31/2017

Great soup loved the flavor. I substituted the marjoram with thyme and used half of a red onion for the whole yellow onion. It was great!

Karen r

05/25/2018

Instead of chicken broth I used Vegetable broth. And added garlic.

Pixie Rapp

11/11/2017

We used shallots and thyme in place of onion and marjoram turned out great and would probably do well with crisp maple or brown sugar bacon crumbled on top. Delicious and flexible.

Brianne Eck

10/10/2019

Michelle

10/16/2019

yes I had to add more broth and more cream cheese as well as I added some salt. even with that It was very good. next time i won't add as much cayenne in it so my Son can eat it.

Crystal Kinnison

09/23/2019

Was a little thin for me - I prefer a thicker soup although the flavor was good. Great way to use leftover buttercup squash from the garden but next time will 1/2 the amount of chicken broth.