Go Back
+ servings
Print

Butternut Squash Soup

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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 241kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 227mg | Fiber: 3g | Sugar: 7g