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Butternut Squash Soup

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Butternut Squash Soup

4.7 from 3 votes
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Course: Soup
Cuisine: American
Keyword: butternut squash, Butternut Squash Soup, gluten-free, vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6 servings
Calories: 241kcal


  • 2 tablespoon butter, unsalted
  • 1/2 medium onion
  • 4 cup, cubes butternut squash
  • 2 cup water
  • 1/2 teaspoon marjoram, dried
  • 1/4 teaspoon black pepper, ground
  • 1/8 teaspoon cayenne or red pepper
  • 8 ounce cream cheese


  • Melt butter in large pot over medium heat.  Add onion, cook until crisp-tenter.
  • Add remaining ingredients except cream cheese, mix well.
  • Cover, cook on low for about 20-30  minutes.
  • About 40 minutes before serving, place about 1/3 mixture at a time in to blender or food processer .  Cover, blend until smooth.  Return to pot.
  • Stir in cream cheese.  Cover, cook on low 10 more minutes minutes until cheese is melted, stirring with whisk until smooth.
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Calories: 241kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 227mg | Fiber: 3g | Sugar: 7g

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