For a smoother soup, consider using an immersion blender directly in the pot. Be careful to avoid splattering. To deepen the flavor, roast the butternut squash before adding it to the soup. Toss the squash with olive oil, salt, and pepper, and roast at 400°F (200°C) until tender and slightly caramelized. If you don't have marjoram, thyme or sage can be used as a substitute. Feel free to adjust the amount of cayenne pepper to your liking. A little goes a long way! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Butternut Squash Soup with Cream Cheese
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS10.1K
Embrace the cozy flavors of autumn with this velvety butternut squash soup, enriched with the creamy tang of cream cheese. A simple yet elegant dish, perfect for a comforting weeknight meal or a sophisticated starter. Serve with a swirl of cream and a sprinkle of toasted pumpkin seeds for an extra touch of luxury.
Ingridients
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Nutrition
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Carbohydrate20 g
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Cholesterol83 mg
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Fiber3 g
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Protein8 g
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Saturated Fat18 g
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Sodium1081 mg
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Sugar4 g
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Fat33 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Melt the butter in a large, heavy-bottomed saucepan or Dutch oven over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
02 Step
Recipe View 2 mins Add the cubed butternut squash, vegetable broth, bouillon cubes, marjoram, black pepper, and cayenne pepper to the saucepan. Stir to combine.
03 Step
Recipe View 20 mins Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer until the butternut squash is very tender and easily pierced with a fork, about 20 minutes.
04 Step
Recipe View 5 mins Carefully transfer the squash mixture and cream cheese to a blender or food processor in batches. Blend until completely smooth and creamy. Be cautious when blending hot liquids; vent the blender lid to prevent pressure buildup.
05 Step
Recipe View 5 mins Return the puréed soup to the saucepan. Heat over low heat until warmed through, stirring occasionally. Do not boil.
06 Step
Recipe View Taste the soup and adjust seasoning with salt as needed. If desired, swirl in a bit of heavy cream before serving. Garnish with toasted pumpkin seeds or croutons for added texture and flavor.
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Kailyn Carroll
Oct 12, 2022This soup was amazing! The cream cheese added such a nice richness and tang.
Kaleb Ebert
Aug 6, 2022I roasted the squash first, and it made a huge difference in the flavor. So delicious!
Eugene Macgyver
Jul 2, 2022My kids even loved it! A definite keeper recipe.
Jayson Hayes
Mar 11, 2022Easy to follow recipe, and the results were fantastic. Will definitely make again.
Lawson Sipes
Jun 7, 2021I added a pinch of nutmeg and it was the perfect finishing touch.