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

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
10
Yield:
10 cups
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

  • 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

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
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Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(8)

Most helpful critical review

Rating: 3 stars
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
Rating: 5 stars
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
(8)
Rating: 5 stars
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
(1)
Rating: 5 stars
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
(1)
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Rating: 5 stars
12/17/2017
Great recipe! I froze the left over soup and it tastes great after being reheated. Read More
(1)
Rating: 5 stars
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
Rating: 4 stars
05/25/2018
Instead of chicken broth I used Vegetable broth. And added garlic. Read More
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Rating: 4 stars
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
Rating: 5 stars
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
Rating: 4 stars
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
Rating: 3 stars
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
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