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Buttercup Squash Soup
Buttercup Squash Soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Velvety roasted buttercup squash blended with rich cream cheese and sauteed onions create a cozy and decadent soup for chilly nights.
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
  • 0.33333334326744 teaspoon ground cayenne pepper
  • 1 (8 ounce) package cream cheese, softened
Instructions:
  • 1. Preheat your oven to 400 degrees F (200 degrees C). Arrange the squash halves cut-side down in a baking dish and pour in enough water to reach 1/4 inch in depth.
  • Roast the squash in the preheated oven until tender, for about 45 minutes.
  • In a saucepan, melt butter over medium heat. Sauté onion until tender, for about 10 minutes, stirring occasionally.
  • In a saucepan over medium heat, simmer the chicken broth with fragrant herbs and spices like basil, marjoram, black pepper, and cayenne for a flavorful base.
  • Transfer the squash flesh, onion, and cream cheese to a blender or food processor. Blend until smooth, working in batches if necessary. Combine the squash mixture with the broth mixture in a pot. Cook and stir frequently until the soup is heated through but not boiling, for approximately 5 minutes.

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