Rating: 4.83 stars
42 Ratings
  • 5 star values: 38
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

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; carbohydrates 18.8g; fat 11.7g; cholesterol 35.8mg; sodium 483.1mg. Full Nutrition
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