Butternut Squash Soup

Butternut Squash Soup

4.4 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 335.3
  • Total Fat: 19.2 g
  • Cholesterol: 48.1 mg
  • Sodium: 1,290.7 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 9.5 g
  • Protein: 9.7 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient


I tweaked the recipe from http://allrecipes.com/recipe/butternut-squ
I tweaked the recipe from http://allrecipes.com/recipe/butternut-squ

Number of Servings: 4


    6 tablespoons chopped onion
    4 tablespoons margarine (I used Brummel and Brown butter)
    6 cups peeled and cubed butternut squash
    4 cups chicken broth
    1/2 teaspoon dried marjoram
    1/4 teaspoon ground black pepper
    1/8 teaspoon ground cayenne pepper
    1 (8 ounce) package neufchatel cream cheese (or low fat cream cheese)
    2 cloves of minced garlic


I buy the butternut squash already peeled and cubed at Whole Foods grocery store.


1.In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2.Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Serving Size: Makes 4 bowls of soup

Member Ratings For This Recipe

  • no profile photo

    Tasty recipe. - 6/21/21

  • no profile photo

    nice - 5/3/21

  • no profile photo

    Very Good
    tasty - 10/18/20

  • no profile photo

    will make - 10/18/20

  • no profile photo

    Nice recipe - 8/6/20