Buttercup Squash Soup


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

close up view of Buttercup Squash Soup garnished with fresh herbs in a bowl with a spoon
Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
10 cups


  • 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

  • teaspoon ground cayenne pepper

  • 1 (8 ounce) package cream cheese, softened


  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.

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

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

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

  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
12g Fat
19g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 186
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 36mg 12%
Sodium 483mg 21%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 4g
Vitamin C 24mg 120%
Calcium 79mg 6%
Iron 2mg 8%
Potassium 699mg 15%

* 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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