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

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.

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

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Ingredients

Directions

Cook's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts