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Buttercup Squash Soup

Rated as 4.85 out of 5 Stars
0

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

1 h 15 m servings 186
Original recipe yields 10 servings (10 cups)

Directions

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  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.

Footnotes

  • 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; 11.7 18.8 4.1 36 483 Full nutrition

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Reviews

Read all reviews 30
  1. 39 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 sau...

Most helpful critical review

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.

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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 sau...

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 i...

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.

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 balanc...

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 col...

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

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.

Great recipe! My husband devoured it. It was super delicious and very easy to make. Cutting the squash in half was the hardest part, lol.

This was good and I will make it again but, If you have a good fresh squash you don't need the cayenne pepper. My wife bitched me out that I added that to a dish that didn't need it. It's ab...